Italian Fresh Herb Vinaigrette Recipe


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


  • 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


  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)
125 Calories
14g Fat
1g Carbs
0g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 125
% Daily Value*
Total Fat 14g 17%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 55mg 2%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 0g
Vitamin C 4mg 18%
Calcium 6mg 0%
Iron 0mg 2%
Potassium 20mg 0%
*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.)