• chef janet

Lemon-Basil Dressing

Updated: May 20

I gave up bottled salad dressings a long time ago. Most of them are either too salty or too full of sugar for my taste. But making your own dressing doesn't have to be difficult. This one is super easy and takes less than 5 minutes because the blender does most of the work. I use the smoothie cup from my Ninja blender and it works well.

Feel free to adjust the flavor to your preference. Add more oil or a little sweetener to tone down the sour. Add more lemon juice or vinegar to amp up the sour.

I use a combination of extra virgin olive oil and a refined oil so that I can store it in the fridge without it solidifying. This will keep it bright green for over a week.


3 oz fresh basil

juice of 1 lemon

3/4 cup extra Virgin Olive oil

3/4 cup sunflower, safflower oil

6Tbsps apple cider vinegar

¼-½ tsp table salt (start by adding ¼ and taste after blending)

1 Tbsp. agave (optional)

Remove the thicker stems from the basil and stuff it into your blender cup. Add the remaining ingredients and blend on high for 30-40 seconds.

Taste. Feel free to adjust the flavor to your preference. Balance the sour with some sweetener or more oil. If it seems blah add more salt.

Store in the refrigerator to maintain the bright green color.


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