Herby Vinaigrette

Make a jar of this bright-tasting, green-flecked salad dressing—and then use it to make something else! We use the vinaigrette in a number of recipes in this issue—the Build-Your-Own Grain Salad, Stuffed Tomatoes, and Three Sisters Salad—but it’s also great as a dip for raw vegetables and, of course, to dress a simple green salad.

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Hands-on time:
20 minutes
   |   
Total time:
20 minutes
   |   
Makes
1
cup

Kitchen Gear

Cutting board
Sharp knife (adult needed)
Measuring cup
Measuring spoons
Glass jar or blender or food processor (adult needed)

Ingredients

2 tablespoons any-herb pesto or 2 tablespoons chopped fresh herbs, such as basil, cilantro, or mint
1⁄2 cup olive oil
1⁄4 cup fresh lemon juice or red wine vinegar
1⁄2 teaspoon salt
  pinch black pepper

Instructions

  1.  Put everything in a jar and shake, shake, shake
    Or: Put everything in a bowl and whisk, whisk, whisk.
    Or: Put everything in a blender or food processor and put the top on tightly. Turn the machine on and blend.
  2. Taste the dressing on a leaf of lettuce. Does it need more oil, more lemon juice or vinegar, or a pinch of salt? If so, add it and taste again.
  3. Use right away, or cover and refrigerate up to 3 days.