This fresh herb vinaigrette is a vibrant blend of parsley, cilantro, basil, mint, garlic, scallions, and extra virgin olive oil. Bright, fresh, and packed with flavor, it comes together in minutes and instantly elevates grilled meats, roasted vegetables, seafood, salads, or grain bowls. Make a batch ahead of time and keep it in the refrigerator for an easy way to add freshness, healthy fats, and plenty of herbs to everyday meals.
Fresh Herb Vinaigrette: A Simple Way to Add Flavor and Freshness
Fresh herbs are one of the easiest ways to make everyday cooking more flavorful and nutritious, yet they often end up forgotten in the refrigerator. This simple herb vinaigrette is one of my favorite ways to use generous handfuls of herbs while creating a versatile sauce that pairs beautifully with almost anything.
The combination of parsley, cilantro, basil, and mint creates a bright, balanced flavor, while garlic, scallions, extra virgin olive oil, and a splash of vinegar bring everything together. Don’t worry if you’re missing one of the herbs—the recipe is very forgiving. I’ve made it without basil many times, and it’s just as delicious.
Although this herb vinaigrette can be enjoyed year-round, I find myself making it most often in spring and summer, when fresh herbs are abundant. Spoon it over grilled chicken, lamb, steak, fish, roasted cauliflower, asparagus, potatoes, or any roasted vegetables for an instant burst of freshness.
Choose a good-quality extra virgin olive oil, since it makes up much of the dressing’s flavor. A food processor creates a rustic texture that’s perfect for spooning over food, while a blender will give you a smoother, creamier sauce if that’s your preference.
The vinaigrette keeps well in the refrigerator for several days, and you can even freeze portions to have fresh herb flavor ready whenever you need it.
Ingredient Notes
Fresh herbs: Parsley forms the base of this recipe, while cilantro, basil, and mint each contribute their own character. If you’re missing one of the herbs, don’t hesitate to make the vinaigrette anyway. The proportions are flexible, and it will still be fresh and delicious.
Extra virgin olive oil: Use the best quality extra virgin olive oil you have. Since the oil isn’t cooked, its flavor shines through and becomes an important part of the finished vinaigrette.
Garlic and scallions: Fresh garlic (or spring garlic when in season) and scallions add depth and a mild savory flavor that balances the herbs. I wouldn’t recommend skipping either.
Vinegar: Both red wine vinegar and apple cider vinegar work beautifully, but I prefer organic, unfiltered apple cider vinegar. Start with a small amount and adjust to taste — you may prefer a little more brightness depending on how you’ll be serving it.
Serving Suggestions
This herb vinaigrette is incredibly versatile. Spoon it over grilled chicken, steak, lamb, seafood, roasted vegetables, potatoes, or grain bowls. It’s also delicious tossed with salads or served alongside roasted cauliflower. If you’re looking for ideas, try it with your Whole Roasted Cauliflower with Pesto or drizzle it over your One Pan Beef Kebab Platter with Za’atar Oil.
More Green Sauces and Dressings
- Parsley and Chives Chimichurri with Sumac
- Gremolata Sauce with Mint
- Herb Sauce with Cilantro, Parsley, and Mint
- Carrot Tops Salad Dressing
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Fresh Herb Vinaigrette
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 1 cup
- Category: Condiments
- Method: Food Processor
- Diet: Gluten-Free, Vegan, Vegetarian
Description
This fresh herb vinaigrette is a vibrant blend of parsley, cilantro, basil, mint, garlic, scallions, and extra virgin olive oil. Bright, fresh, and packed with flavor, it comes together in minutes and instantly elevates grilled meats, roasted vegetables, seafood, salads, or grain bowls. Make a batch ahead of time and keep it in the refrigerator or freezer for an easy way to add freshness, healthy fats, and plenty of herbs to everyday meals.
Ingredients
- 1 large bunch fresh parsley
- 1 large bunch fresh cilantro
- 1 small bunch fresh basil, leaves only
- 1 small bunch fresh mint (tender stems are fine; discard any thick stems)
- 1/2 cup extra virgin olive oil, plus more if needed for desired consistency
- 1–2 garlic cloves, or spring garlic
- 3 scallions (green onions)
- 1 teaspoon red wine vinegar or apple cider vinegar, plus more to taste
- Sea salt and freshly ground black pepper, to taste
Instructions
- Wash the herbs thoroughly and dry them well. Roughly chop the herbs, garlic, and scallions.
- Add the herbs, garlic, and scallions to a food processor and pulse until finely chopped and well combined. For a smoother, creamier consistency, use a blender instead.
- With the processor running, slowly drizzle in the extra virgin olive oil until the vinaigrette reaches your preferred consistency. Add the vinegar, then season with salt and pepper.
- Taste and adjust the vinegar or seasoning as needed.
- Transfer to a glass jar and refrigerate for several days, or freeze in small portions (using ice cube trays) for longer storage.
Notes
Serving Suggestions: This herb vinaigrette is incredibly versatile. Spoon it over grilled chicken, steak, lamb, seafood, roasted vegetables, potatoes, or grain bowls. It’s also delicious tossed with salads or served alongside roasted cauliflower. If you’re looking for ideas, try it with Whole Roasted Cauliflower or drizzle it over One Pan Beef Kebab Platter with Za’atar Oil.
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