Fresh Herb Salad Dressing
This vibrant vegan herb salad dressing is made by finely chopping fresh basil, parsley, and cilantro, then blending them with olive oil, lemon juice, salt, and pepper. The result is a fragrant, slightly chunky dressing that adds a garden-fresh burst of flavor to salads, grains, or roasted vegetables, with a bright green appearance and lively aroma.
Equipment
- Chef's knife
- Cutting Board
- Small jar or bowl
- Whisk or blender
- Measuring spoons & cups
Ingredients
- 1/2 cup fresh basil rinsed and dried
- 1/2 cup flat-leaf parsley rinsed and dried
- 1/2 cup cilantro rinsed and dried
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon sea salt or to taste
- to taste freshly cracked black pepper
- 1 small garlic clove optional, minced finely
Instructions
- Gather the fresh herbs—basil, parsley, and cilantro—and rinse them under cold water. Pat dry and then use a sharp knife to finely chop each herb, releasing their fragrant oils and vibrant aroma. Place the chopped herbs into a small bowl or jar.
- In a small bowl or jar, measure out the extra virgin olive oil. Add the freshly squeezed lemon juice, sea salt, and freshly cracked black pepper. If using garlic, mince a small clove finely and add it to the mixture.
- Pour the chopped herbs into a blender or use a whisk. Slowly stream in the oil and lemon mixture while blending or whisking vigorously. Continue until the dressing is bright green, slightly chunky, and fragrant, with the herbs well integrated.
- Taste the dressing and adjust with more salt, pepper, or lemon juice if needed. If the mixture feels too thick, add a teaspoon of water and stir until smooth but still textured.
- Let the dressing rest at room temperature for about 10 minutes. This allows the flavors to meld and the herbs to infuse the oil with their vibrant aroma.
- Give the dressing a final stir or whisk before serving. Drizzle over your favorite salads, grains, or roasted vegetables, and enjoy the lively garden-fresh flavor.