Pecan Free Garlic-Herb Lemon Vinaigrette
Bright, herby, and punchy with fresh citrus, this garlic-herb lemon vinaigrette is the kind of homemade dressing that makes you wonder why you ever bought a bottle. Fresh parsley, thyme, and oregano come together with double-hit lemon — both juice and zest — for a flavor that's layered and genuinely vibrant. A touch of ground ginger adds a subtle warmth that you might not be able to place but absolutely won't want to leave out. Store-bought dressings can be a minefield when you're avoiding tree nuts, since shared facilities and vague labeling make even a simple vinaigrette feel risky — but this one is made entirely from scratch with clean, straightforward ingredients. Whisking the olive oil in slowly creates a beautifully emulsified dressing, though the shake-it-in-a-jar method works just as well on a busy weeknight. A drizzle of raw honey is optional but rounds out the acidity in the most satisfying way. Make a jar at the start of the week and you'll find yourself reaching for it on salads, grain bowls, roasted vegetables, and pretty much anything else that needs a lift.
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Learn more →Ingredients
6 servings
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- ½ cup extra-virgin olive oil
- 2 cloves garlic, finely minced or grated
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh oregano, finely chopped
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tsp raw honey (optional)
Instructions
- 1
Combine the lemon juice, lemon zest, garlic, parsley, thyme, oregano, salt, ground ginger, and honey (if using) in a small bowl or jar. Stir briefly to combine.
- 2
Add the olive oil in a slow, steady stream while whisking constantly, until the dressing is emulsified and slightly thickened. Alternatively, add all ingredients to a jar with a tight-fitting lid and shake vigorously for 20–30 seconds until combined.
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