The Kitchen · Kitchen Basics
Lemon Herb Vinaigrette
From The Kitchen · a prep-ahead staple
Lemon and a generous handful of fresh herbs — bright, green, and endlessly Mediterranean.
Scale
Ingredients
- 1 cup extra-virgin olive oil
- ⅓ cup fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil (or more to taste)
- 2 teaspoons Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Method
- Place everything into a mason jar.
- Shake until blended.
Storage: Refrigerate up to 1 week.
Gina's tip
Delicious with grilled chicken, seafood, roasted vegetables, Mediterranean salads, and farro.
Coach's Note
Whatever herbs are wilting in your fridge, this is where they go. Nothing green needs to be wasted, and everything green makes this better.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina