Basil Vinaigrette

For a quick side dish combine steamed green beans and boiled new potatoes or kidney beans (rinsed and drained); top with the vinaigrette.
Body+Soul, 2007
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield Makes 1 1/4 cups
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  • 1 1/2 cups firmly packed fresh basil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • Coarse salt and ground pepper


  1. Blend on high speed until completely smooth. With the motor running, add oil in a steady stream, blending until incorporated; season with salt and pepper to taste.

Recipe Reviews

Reviews (3)

  • CaliforniaGirl 26 Aug, 2012

    Didn't look AT ALL like the photo, mine was "basil" green. Also I felt a bit too tangy from the lemon. Would cut the lemon amount in half. We'll see how it goes atop of asparagus.

  • Angela Puddephatt 13 Aug, 2012

    Mine turned out really really thick? It wasn't a hit.

  • tami1 5 Aug, 2011

    How long will this keep in the fridge?