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 Cherry 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   |    Total time: 20   |    Makes: 1 cup


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


2 tablespoon 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


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put all the ingredients in a jar and shake, shake, shake
  2. Or: Put all the ingredients in a bowl and whisk, whisk, whisk.
  3. Or: Put all the ingredients in a blender or food processor and put the top on tightly. Turn the machine on and blend.
  4. 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.
  5. Use right away, or cover and refrigerate up to 3 days.