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Lemon Basil Vinaigrette

Active Time: 5 minutes

Makes 1 cup

Chef’s Tip: Making Dressings in your Food Processor
If you would like an emulsified or “creamy” appearance for your dressings, make them in a food processor. Place all ingredients except for oil in your processor. Begin to process and add oil slowly in a steady stream.


  • 1/4 cup balsamic vinegar
  • Zest of 1 lemon (use a small grater to remove just the thin, colored yellow skin of the fruit. Leave behind the soft, white pith that lies underneath)
  • Juice of 1 lemon, about 2 tablespoons
  • 2 teaspoons minced shallots (or 1 small bulb, peeled, if using a food processor*)
  • 2 tablespoons minced fresh basil* (or whole leaves if using a food processor)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup olive oil


  1. Place all ingredients in a mason jar and shaking vigorously**.

*Have leftover basil to use up this week? Add it in Day 5 to the kale pesto or as a pizza topping, chop and garnish Day 2 & 4 breakfasts, or add it in to Day 2’s dinner salad.