Basil Walnut Balsamic Dressing

Basil Walnut Balsamic Dressing

A fragrant blend of fresh basil, toasted walnuts, and tangy balsamic vinegar.

Total 15 min Makes 16 oz Calories 180/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Tree nuts, Dairy

This dressing pairs peppery fresh basil and toasted walnuts with the tang of balsamic vinegar, whisked into a rich, herbaceous emulsion. It clings nicely to salad greens, roasted vegetables, or grilled chicken, making it a versatile addition to weeknight dinners or entertaining spreads. Toasting the walnuts first deepens their flavor and gives the dressing a subtle nuttiness.

Ingredients

  • 1/2 cup walnuts
  • 1 cup fresh basil leaves, packed
  • 1/3 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 5 minutes.

  2. Let the walnuts cool for a few minutes, then transfer to a food processor or blender.

  3. Add the basil leaves, balsamic vinegar, Dijon mustard, honey, and minced garlic to the food processor.

  4. Pulse the mixture until the basil and walnuts are finely chopped.

  5. With the processor running, slowly stream in the olive oil until the dressing is emulsified and smooth.

  6. Add the Parmesan cheese, salt, and black pepper, then pulse a few more times to combine.

  7. Taste and adjust seasoning as needed, then transfer the dressing to a mason jar or airtight container.

  8. Refrigerate until ready to use; shake or whisk well before serving as the dressing will separate.

Rate this recipe

★ 4.4 (1)

Basil Walnut Balsamic Dressing

This dressing pairs peppery fresh basil and toasted walnuts with the tang of balsamic vinegar, whisked into a rich, herbaceous emulsion. It clings nicely to salad greens, roasted vegetables, or grilled chicken, making it a versatile addition to weeknight dinners or entertaining spreads. Toasting the walnuts first deepens their flavor and gives the dressing a subtle nuttiness.

15 min 16 oz 180 cal

Ingredients

  • 1/2 cup walnuts
  • 1 cup fresh basil leaves, packed
  • 1/3 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. 1

    Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 5 minutes.

  2. 2

    Let the walnuts cool for a few minutes, then transfer to a food processor or blender.

  3. 3

    Add the basil leaves, balsamic vinegar, Dijon mustard, honey, and minced garlic to the food processor.

  4. 4

    Pulse the mixture until the basil and walnuts are finely chopped.

  5. 5

    With the processor running, slowly stream in the olive oil until the dressing is emulsified and smooth.

  6. 6

    Add the Parmesan cheese, salt, and black pepper, then pulse a few more times to combine.

  7. 7

    Taste and adjust seasoning as needed, then transfer the dressing to a mason jar or airtight container.

  8. 8

    Refrigerate until ready to use; shake or whisk well before serving as the dressing will separate.