🍋🌿 Lemon Basil Vinaigrette

A light, zesty vinaigrette with fresh basil, tangy lemon, and smooth olive oil. Perfect for salads, grilled veggies, chicken, or even as a marinade.

🧾 Ingredients

• ¼ cup fresh lemon juice (about 1–2 lemons)
• ½ cup extra virgin olive oil
• 1 cup fresh basil leaves, packed
• 1–2 cloves garlic
• 1 tsp honey (or sugar substitute / omit for keto)
• ½ tsp Dijon mustard (optional, helps emulsify)
• Salt & black pepper to taste

🔪 Instructions

1. Blend

• Add lemon juice, basil, garlic, honey, and Dijon to a blender or food processor
• Blend until smooth

2. Emulsify

• Slowly drizzle in olive oil while blending until creamy and combined

3. Season

• Taste and adjust salt, pepper, or lemon as needed

4. Serve

• Use immediately or refrigerate

❓ Q&A

Q: How long does it last?
A: Up to 4–5 days in the fridge. Shake before using.

Q: Can I make it without a blender?
A: Yes—finely chop basil and whisk everything together.

Q: Is it dairy-free?
A: Yes, completely.

Q: Can I make it thicker?
A: Add a bit more basil or reduce the oil slightly.

💡 Tips

• Use fresh basil only—dried won’t give the same flavor
• Add a spoon of grated Parmesan for a richer twist
• Great drizzled over tomatoes, mozzarella, or grilled shrimp
• If it separates in the fridge, just shake or stir.