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Plant Paradox Herbs Vinaigrette

Herbs are packed with nutrition and we should have them every day, but sometimes is hard to have a big quantity if you don’t incorporate them in a dish. My favorite way to have tons of herbs, plus extra virgin olive oil, is with a herbs dressing vinaigrette, that is so versatile you can add it to any dish. Not only it adds great taste to anything you are eating, but it packed with nutrients and healthy fats.

Add nutrition, taste and color to any meal

In my opinion this is the perfect lectin free way to add taste and nutrition to your dishes. It can be made in a bigger quantity, stored in the fridge for few days or even frozen. The four herbs I use the most in my cooking are cilantro, parsley, basil and mint, and this vinaigrette dressing has them all. We had the dressing yesterday with okra chips and lamb chops and it was delicious, but I have a lot of it left and I’m already planning to add it to all my meals.

Plant Paradox Herbs Vinaigrette

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By Claudia Curici Serves: Multiple
Prep Time: 20 minutes


  • 1 big bunch of fresh parsley
  • 1 big bunch of fresh cilantro
  • 1 small bunch of basil (only leaves)
  • 1 small bunch of mint (you can use stems too, just remove the super thick ones)
  • 1/2 cup extra virgin olive oil (or more depending on the consistency you want)
  • 1, 2 garlic cloves
  • 3 scallions
  • 1 tsp red wine vinegar (start with this, taste and add more if you need)
  • salt and pepper to taste



Wash, dry well and chop all the dry ingredients.


Add them to a food processor, and process until they are super finely chopped and mixed well.


Start adding extra virgin olive oil to the processor and mix at the same time, until you add the 1/2 cup of EVOO or until you get the desired consistency. Add the vinegar, taste and add more if needed. Add salt and pepper to taste.


Store in a glass jar in the fridge, or you can freeze some.

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