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Basic Herb Vinaigrette


  • Fresh basil & rosemary
  • 1/2 cup white wine vingear
  • 1-1.5 cups extra virgin olive oil
  • Pinch salt and pepper
  • 2 cloves garlic


1. Using a blender or food processor, add white wine vingegar, a pinch of salt and pepper, a clump of rosemary leaves, a clump of basil leaves, 2 cloves of garlic, and blend 10-14 seconds or until mixed.

2. Gradually add olive oil until well mixed.

3. Serve over salad or cooked vegetables.

Adapted from All Recipes

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