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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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Prep Time 20 mins
Total Time 20 mins
Servings 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
 

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