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

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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.