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Herb vinaigrette in a jar with a spoon being taken out
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4 from 1 vote

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
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Dips, Dressings & Sauces
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
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