Ellen’s Lemon Basil Salad Dressing
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:½ cup
- About ⅓ cup fresh basil leaves
- 2tablespoons plus 1 teaspoon fresh lemon juice
- Salt
- lots of freshly ground black pepper
- 2 to 3teaspoons mild honey (to taste)
- 6tablespoons extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
195 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 0 grams protein; 83 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the basil in the bowl of a mini food processor and pulse until finely chopped. Scrape down the sides of the bowl. Add the lemon juice, salt, pepper and honey, and pulse several times until combined. Scrape down the sides of the bowl, then add the olive oil and process until emulsified. Taste and adjust honey and salt. Serve right away to preserve the color.
Tip
- To make this dressing in a mortar and pestle, grind the basil leaves, then add the remaining ingredients and work together until smooth.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Frank Izzo
Just balance these ingredients to taste. Start with the measurements and go according to you own taste.
Elaine
I made according to the recipe but I needed at least 2 additional TBSP of olive oil and it is still a bit watery. It also needed an extra TSP of honey. I would go with 1 TBSP of lemon juice with 2 TSP honey and the 6 TBSP of olive oil. Will try it again though.
Elaine
A little too sweet for me but not bad. Probably could have done without the honey
Andrea
Too sweet for me. I would leave out the honey.
GothamGirl
Simple and delightful. The proportions are correct. S&P are key to balancing the tart lemon and sweet honey. Don’t overwork the basil. Use good ingredients and you’re golden.
deanna
I used a little less honey and a pinch of salt, chef’s kiss.
Vicki
I used a Magic Bullet food processor and had to add the liquid to the basil right away. I also added some shallots for a little extra flavor. The olive oil was last. I found it a bit sweet for my taste so added a little extra lemon juice and salt. It was perfect!
Marguerite
Just enough for 2. We liked it. Next time I will add something to make it a little thicker.
Judy Clements
Use basil and other herbs. Very flaforful.
Leslie, Alexandria VA
Pretty bland. I won’t make it again.
diane
If you like a thicker and somewhat creamier dressing add some tahini. It doesn't detract from the basil much and the toasted nuttiness makes it more useful as a sauce. I vary this one and use it often when fresh herbs are most available. Easiest to make in a blender using a smoothie-sized cup.
Andrea
Too sweet for me. I would leave out the honey.
zazu
I used two teaspoons of sugar because I can't eat honey now. I liked it just as well or better than with honey.
Elaine
A little too sweet for me but not bad. Probably could have done without the honey
Harvey Pond
Works with limes as well. Use a VERY generous 1/3 cup of basil leaves or less olive oil, honey, and juice, adjusting to taste as suggested in another note.
judy
Disappointed. Very land. Added garlic and hot sauce. Still not as expected.
Kim Douglas
This is a lovely simple, fresh dressing. Make it.
Elaine
I made according to the recipe but I needed at least 2 additional TBSP of olive oil and it is still a bit watery. It also needed an extra TSP of honey. I would go with 1 TBSP of lemon juice with 2 TSP honey and the 6 TBSP of olive oil. Will try it again though.
Frank Izzo
Just balance these ingredients to taste. Start with the measurements and go according to you own taste.
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