Add everything except the oil to a blender and blend till smooth.
Add the oil in a trickle and while continuing to blend the ingredients. Turn off the blender once all the dressing has emulsified.
Notes
The herb vinaigrette should be used within a week because the fresh herbs may start spoiling. Refrigerate in an airtight container.
Walnuts can be substituted with roasted almonds or cashews or pine nuts.
The basil herb vinaigrette should be chunky and flavourful. It’s important to blend the ingredients well together. We’ve added the olive oil into the food processor in a steady trickle and that’s how the dressing emulsifies.