Ellen’s Lemon Basil Salad Dressing

By Martha Rose Shulman

Updated Nov. 22, 2022

Ellen’s Lemon Basil Salad Dressing
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
4(369)
Comments
Read comments

Ellen Greenblatt, a friend who lives in Berkeley, Calif., shared this recipe with me. Toss a green salad with this dressing, and no additional herbs will be necessary. It is perfect for chicken salad or drizzled over a cooked chicken breast; use it over shrimp, salmon or sliced tomatoes. Ms. Greenblatt uses a mini food processor, but the dressing also can be made in a mortar and pestle. Try it on some of the salads in the Recipes for Health index.

Featured in: Ellen’s Lemon Basil Salad Dressing

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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 by

Preparation

  1. 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 Comment on this recipe and see it here.

Ratings

4 out of 5
369 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

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.

Andrea

Too sweet for me. I would leave out the honey.

Kandace

I wondered if it would be too watery after I made it according to the recipe, but it dressed my salad perfectly. Nice balance of flavors. I did add a touch more honey. Very good, very easy and a wonderful way to use my basil in my garden.

ingrid

incredibly good. beyond. good.

LAP

Loved it. Had some leftover - do I need to refrigerate it? I always have this Q about homemade dressing ms because the oil congeals in the fridge

Private comments are only visible to you.

Recipe Tags

or to save this recipe.