This addictive vegan Basil Dill Vinaigrette has fresh garden herbs, Dijon mustard, agave syrup, cheesy nutritional yeast, red wine vinegar, and extra virgin olive oil.
When life gives you basil and dill, you make Basil Dill Vinaigrette! In case you haven’t heard me say it before, I love the challenge of coming up with recipes using what I have in my pantry, and what needs to be used up in my fridge. Such was the case with this dressing.
I had just run out of salad dressing and I was thinking of what I could make using basil. I grow my own basil and it was time to trim it so that it would grow thicker. It was starting to look tall and scrawny. I also had a bunch of dill and chives that were about to expire. It was a good thing that I needed to use up these herbs because this is probably my favorite salad dressing that I have created this Summer.
I really love salads, especially in the hotter months, and it is still quite hot here in Tucson. This Basil Dill Vinaigrette has a great herby, cheesy flavor. It goes well with pretty much any salad that you pair with it.
Other salad dressings that I have made recently:
- Vegan Chipotle Ranch Dressing
- Vegan Ranch Dressing
- Vegan Thousand Island Dressing
- Turmeric Tahini Dressing
And that is not all of them. I have at least two more to post! You could say that I am on a salad dressing making kick.
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Basil Dill Vinaigrette
- 3/4 cup chopped basil
- 1/4 cup chopped dill
- 2 1/2 tablespoons chopped chives
- 1/4 cup red wine vinegar
- 3/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon agave syrup
- 1/4 cup nutritional yeast
- 1/4 teaspoon garlic powder
- salt and pepper
- Blend all ingredients in a blender or NutriBullet until smooth.