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Vinaigrette to Use Up Leftover Herbs

Vinaigrette to Use Up Leftover Herbs

10 MIN.

I love fresh herbs because they’re an easy and cheap way to make almost anything taste better. What I don’t love is food waste. To save fresh herbs from perishing in the crisper, I’ll whir them into a simple vinaigrette to have on hand for a few days. These are perfect for greens, pasta salads, grain bowls and roasted vegetables. This version calls for parsley, but fresh cilantro and basil are easy swaps.

  • 1 cup packed parsley leaves and stems
  • 1 small garlic clove
  • 1/3 cup olive oil
  • 3-4 tablespoons lemon juice or wine vinegar
  • 2 tablespoons water
  • 1/2 teaspoon salt (or to taste)

1. Combine all ingredients in a food processor or blender and whir until smooth.

2. Transfer for a lidded glass jar and refrigerate up to 5 days.

Makes 3/4 cup. 

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