Italian Fresh Herb Vinaigrette Recipe

By
Jennifer Segal
Jennifer Segal is a contributing writer at Serious Eats.
Jennifer Segal

Jennifer Segal is the chef and photographer behind Once Upon a Chef and the author of two cookbooks: Once Upon a Chef and Once Upon A Chef: Weeknight/Weekend.

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Updated August 30, 2018
2013-05-08-italian-herb-vinaigrette.jpg

Think of this as a much, much improved version of that bottled Italian dressing sitting in your fridge door.

Recipe Details

Italian Fresh Herb Vinaigrette Recipe

Active 15 mins
Total 15 mins
Serves 12 servings
Makes 1 1/2 cups
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Ingredients

  • 1 cup loosely packed fresh flat leaf parsley, roughly chopped (about one small bunch)

  • 10 large fresh basil leaves

  • 1/4 teaspoon dried oregano

  • 2 medium cloves garlic, roughly chopped (about 2 teaspoons)

  • 1/4 cup high quality red wine vinegar

  • 1 1/2 teaspoons honey

  • 3/4 cup extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

Directions

  1. Combine parsley, basil, oregano, garlic, vinegar, and honey in the bowl of a food processor and process until a paste forms. With the machine running, drizzle in the olive oil to form an emulsion. Season to taste with salt and pepper. Vinaigrette is best used immediately, but can be stored in a sealed container in the refrigerator for up to 5 days.

Nutrition Facts (per serving)
125Calories
14gFat
1gCarbs
0gProtein
×
Nutrition Facts
Servings: 12
Amount per serving
Calories125
% Daily Value*
Total Fat 14g17%
Saturated Fat 2g9%
Cholesterol 0mg0%
Sodium 55mg2%
Total Carbohydrate 1g0%
Dietary Fiber 0g0%
Total Sugars 1g
Protein 0g
Vitamin C 4mg18%
Calcium 6mg0%
Iron 0mg2%
Potassium 20mg0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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