Herby Honey Lemon Vinaigrette

Keep this vibrant salad dressing in your fridge for ANYTHING. Seriously. Of course, you can dip carrots into it…but you can also serve with almost any veggie, use it as a quick “sauce” to tossed canned chickpeas in, or just throw some of it on toast.

What’s also great about this vinaigrette is that when you put it in the fridge, the olive oil changes it’s physical state and develops this “softened butter” texture, which makes it spreadable and easy to serve on bread, toast, pita, wraps…anything you want to spread it onto. So yea, you can’t really lose with this dressing. If you want it back in its liquid state, just take it out of the fridge and let it come to room temp.

Feel free to adjust all of these measurements to taste, but here’s what I like!

herby honey lemon vinaigrette

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Ingredients

Adjust Servings
1bunch (generous handful) fresh parsley, stems and leaves
Halfbunch (AKA half of the amount of parsley -- small handful) fresh cilantro, stems and leaves
2 cloves of garlic
3/4cup extra virgin olive oil
Juice of 1 lemon
Zest of 1 lemon
2tbsp white wine vinegar
Pinch of kosher salt, to taste
Black pepper, to taste
2tsp honey *plus more to taste, if needed
Equipment
Blender

Directions

1.

Add all ingredients to a blender and blitz until smooth. Pour into an air tight container and keep in the fridge for up to 2 weeks.

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2.

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Notes

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