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Arugula Salad with Lemon Basil Dressing |

Basil Lemon Parmesan Dressing Over Arugula

  • Author: Caitlin
  • Total Time: 10 mins
  • Yield: 4
  • Diet: Gluten Free


This lemony dressing is the star of this simple arugula salad. It's the perfect pairing for rich and savory dishes, or any time!


  • 2 ounces fresh basil
  • juice of half a large lemon, about 2 Tablespoons
  • 1/2 cup shredded fresh Parmesan cheese (about 1.5 ounces)
  • pinch of salt and pepper
  • 1/4 cup extra virgin olive oil
  • 5 ounces arugula (4 servings)


  1. Add basil, lemon juice, Parmesan cheese, and a pinch of salt and pepper to a food processor. Pulse until the basil is mostly minced.
  2. Pour in the olive oil, blending just until the dressing is smooth.
  3. Taste and adjust seasoning as desired.
  4. Combine the dressing with fresh arugula and divide among 4 serving bowls. Top with more shaved Parmesan and cracked black pepper, if desired. Eat!


Blanched Basil: optionally, you can blanch your basil. This keeps the dressing looking bright green in case you make extra and want to store it. Blanched basil is also easier to blend in a standard blender. Otherwise, not necessary!

Cheese Substitutions: you can also use Pecorino Romano or Grana Padano. If possible, I do recommend buying a block and shaving it yourself, or getting it from a cheese counter.

Dairy-Free Version: add 1 additional Tablespoon of olive oil, and 1 Tablespoon of hemp seeds to make this dairy free. You could also try a little nutritional yeast, but I haven't tried that myself.

  • Prep Time: 10 mins
  • Category: Salad, Dressing, Condiment
  • Method: Food Processor
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