Fresh, vibrant and full of promise to make your next salad a triumph, my Basil & Parsley Dressing really is the ONE. Perfect on pasta salad as well as quinoa and potato salads, it’s super versatile. Homemade dressings really are the best dressings!
How to Make My Basil and Parsley Dressing
Watch me make this Basil and Parsley Dressing step-by-step before or as you go.
The dressing can be made in advance, you can make it earlier in the day or the day before and store it in the blender pot (covered) in the fridge. If storing for longer, transfer to an air-tight bottle or jar.
Pro Prep Tip
A stick blender is the ideal tool for making a herby salad dressing, especially if you don’t have the kitchen space for a blender or food processor. If you are doubling the recipe though, use the stick blender in a medium-large bowl instead of the stick blender pot it comes with, as it won’t all fit. Alternatively, use a blender or food processor for a larger batch.
Kids Cook Too
The kids can help strip the basil and parsley leaves from their stalks and add them to the blender pot. They can also help measure out the oil and vinegar and add those in too. And they’ll love to whizz it all up!
My Basil and Parsley Dressing Pairs Perfectly With…
- My Tuna & White Bean Pasta Salad, get the recipe >
- Pasta salads
- Potato salad
- Quinoa salads
- Couscous salads
Feed a Crowd
This recipe is easily doubled, have a look at my Pro Prep Tips if you want to do this.
Storing My Basil and Parsley Dressing
The dressing can be stored in an air tight jar or bottle in the fridge for up to 3 days, just take it out of the fridge for 30 mins before use as the oil may solidify a little, once it comes up to room temp it will liquify again. And you’ll need to shake the bottle or jar well right before you dress your salad.
For more on safe food storage and reheating read here >
My dressing is vegan, dairy-free, gluten-free, nut-free and egg-free.
Adapting My Basil & Parsley Dressing For Your Family
Here, I recommend how to tweak this recipe if you are eating with a baby or toddler and I’ll also give a tip for serving to a fussy eater.
Serving to a Fussy Eater
Often picky eaters don’t like salad dressings so you can leave it off their salad. Also often fussy eaters prefer salad separated out into piles of the different elements (deconstructed). Do encourage them to try a mouthful with dressing on however. It may just be that it takes 10+ tastes before they decide they like it.
See more from me on picky eaters here >
Serving to a Baby
Serve their salad undressed and serve it deconstructed.
Serving to a Toddler
You can either leave their salad un-dressed and deconstructed, or toss just a little dressing through their salad. You can also serve it both ways to them so see what they think. It seems unlikely that toddlers would like salad with dressing on but you just never know - my daughter has loved dressed salad since she was a toddler.
See more on how I keep my family meals baby & toddler friendly here >
I’ve also added these notes to the bottom of the recipe so you have them to hand when you come to cook.
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Basil & Parsley Dressing
- Measuring cups (US)
- Small measuring beaker / jug
- Stick blender / blender
- Salad servers
- 30 g pack basil leaves
- 30 g pack parsley leaves
- 1 small garlic clove roughly chopped
- ¼ onion or 1 small shallot roughly chopped
- 180 ml extra virgin olive oil
- 3 tablespoons white wine vinegar
- ¼ teaspoon salt
- Good few grounds black pepper
- Add all the ingredients into your stick blender pot or blender and whizz until the herbs are finely chopped and dressing is smooth. The dressing can be stored in the fridge for up to 3 days in an air-tight bottle or jar, just take it out of the fridge for 30 mins before use and shake well.
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