Homemade Italian Dressing

Course: Salad Dressing

Cuisine: Italian / American

Prep Time: 10

Resting time: 1

Total Time: 1 10

Servings: people

Calories: 141kcal

Author: Kris Longwell

Once you make this Homemade Italian Dressing you will never want to buy the bottle variety again. And you seriously won't believe how simple it is to prepare. And what's so great is that almost all of the ingredients you probably already have in your pantry! So fresh and so delicious. One batch keeps for up 1 week in the fridge. Just give it a good shake before using.

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Equipment

Jar with tight fitting lid, or blender

Ingredients

1 tablespoon fresh parsley finely chopped
2 cloves garlic minced
Juice from 1 lemon
1 tablespoon honey
⅓ cup white wine vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
2 tablespoon Parmesan cheese grated
¼ teaspoon red pepper flakes
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
⅔ cup extra-virgin olive oil

Instructions

Add all the ingredients into a large jar with a tight fitting lid.
1 tablespoon fresh parsley, 2 cloves garlic, Juice from 1 lemon, 1 tablespoon honey, ⅓ cup white wine vinegar, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon onion powder, 2 tablespoon Parmesan cheese, ¼ teaspoon red pepper flakes, ½ teaspoon Kosher salt, ¼ teaspoon freshly ground black pepper, ⅔ cup extra-virgin olive oil
Fasten the lid into place and shake the jar vigorously for 1 to 2 minutes in order to emulsify (or blend) the oil with the vinegar.
Chill for at least one hour. Shake the jar again when ready to serve.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

You can also emulsify the dressing by using a blender or food processor. Alternatively, slowly pour the EVOO into the other ingredients and whisk vigorously until fully blended.

A top-notch extra-virgin olive oil is recommended for the best taste.

The vigorous shaking may cause the parsley to give the dressing a slightly green hue. This is no problem and illustrates how fresh the dressing is.

We prefer dried oregano and basil over fresh for this recipe. We've tested both versions, and feel the dried delivers the best flavor.

This dressing can be used for a salad dressing, marinade, and dipping sauce.

Nutrition