Homemade Italian Dressing
Servings: 10 people
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.
- 2 tbsp fresh parsley finely chopped
- 2 cloves garlic minced
- Juice from 1 lemon
- 1 tbsp honey
- 1/3 cup white wine vinegar
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp Parmesan cheese grated
- 1/4 tsp red pepper flakes
- 1/2 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- 2/3 cup extra-virgin olive oil
Add all the ingredients into a large jar with a tight fitting lid.
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.
You can also emulsify the dressing by using a blender or food processor. Or, by slowly pouring the EVOO into the other ingredients and whisking vigorously until fully blended.
A top-notch extra-virgin olive oil is recommended for best taste.
The vigorous shaking may cause the parsley to give the dressing a slightly green hue. This is no problem and just illustrates how fresh the dressing is.
We prefer dried oregano and basil over fresh for this recipe. We've test both versions, and feel the dried delivers the best flavor.
This dressing can be used for a salad dressing, marinade and dipping sauce.
Calories: 141kcal | Carbohydrates: 2g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 135mg | Potassium: 4mg | Fiber: 1g | Sugar: 2g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg