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Basic Herb Vinaigrette


  • 1 tsp coarsely chopped fresh rosemary (optional, still very good without)
  • 1 cup packed fresh basil leaves
  • 1/4 cup white wine vingear
  • 2 tsp dijon mustard
  • 1 tsp honey
  • 2 cloves garlic or one small shallot finely chopped
  • 1/2-3/4 cups extra virgin olive oil
  • Pinch salt and pepper


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. Delicious over roasted root vegetables.

Adapted from David Leibovitz

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