3/4 cup olive oil
2 tablespoons white vinegar
2 tablespoons water
2 teaspoons salt
1-2 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 clove garlic
black pepper to taste
- Blitz everything up in a blender or food processor until smooth and creamy.
- Serve on everything! Roasted vegetables, salads, meal prep… it is so versatile and SO yummy.
Party in your mouth: Add fresh herbs if you want! I like parsley or basil for Italian recipes or cilantro for Mexican recipes.
- Storing and Re-Using: This keeps in a jar in the fridge for about one week. If it separates, just shake it up again. If the oil turns solid in the fridge, just let it sit at room temperature for a few minutes OR run the jar under warm water and shake again. If it’s too thick or gloppy, add a little more water.
- 5-minute-vegan-no-grocery-shopping-required miracle. Roasted potatoes, scrambled eggs, salad, chicken, ALL OF IT.