Herb Vinaigrette

This recipe was made to pair with our Pasta with Heirloom Tomatoes, Goat Cheese, and Basil recipe, but we bet you'll find plenty of inventive ways to serve it up. 

Herb Vinaigrette
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands On Time:
10 mins
Total Time:
10 mins
Makes about 3/4 cup


  • 2 tablespoons red wine vinegar

  • 1 tablespoon fresh lemon juice

  • 4 small garlic cloves

  • 1/2 cup canola oil

  • 12 fresh basil leaves

  • 1/2 cup fresh flat-leaf parsley leaves

  • 1/2 cup grated Parmesan cheese

  • Kosher salt

  • Freshly ground black pepper


  1. Process vinegar, lemon juice, and garlic cloves in a food processor until smooth. With processor running, pour oil through food chute in a slow, steady stream, processing until blended. Add basil leaves and parsley leaves, and process until smooth. Add Parmesan cheese; pulse to combine. Stir in kosher salt and freshly ground black pepper to taste. Serve immediately, or refrigerate in an airtight container up to 5 days.

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