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Herb vinaigrette in a jar with a spoon being taken out
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Herb Vinaigrette

Herby, zesty and really fresh, this vinaigrette is super simple to make in a blender or food processor and goes well with whole grain or noodle salads
Course Dips, Dressings & Sauces
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 servings
Calories 103kcal
Author Richa

Ingredients

  • 1 Cup Herbs I used ¾ cup Basil and ¼ cup Mint
  • 5 – 6 Cloves Garlic
  • 2 – 3 Walnuts optional
  • 1 Tablespoon Vinegar
  • 2 Tablespoons Water
  • 1 Teaspoon Salt
  • ¼ cup Olive Oil

Instructions

  • 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

  1. The herb vinaigrette should be used within a week because the fresh herbs may start spoiling. Refrigerate in an airtight container. 
  2. Walnuts can be substituted with roasted almonds or cashews or pine nuts. 
  3. 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

Nutrition

Calories: 103kcal | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 395mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 843IU | Vitamin C: 15mg | Calcium: 26mg | Iron: 1mg