New This Month

Oregano Lemon Vinaigrette

This vinaigrette, almost a pesto, is also good for drizzling over grilled vegetables.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, June/July 1993


  • 1/4 cup fresh lemon juice
  • 2 small bunches fresh oregano (about 1/2 cup leaves)
  • 3/4 cup extra-virgin olive oil
  • 2 whole cloves garlic
  • 2 tablespoons capers, drained and rinsed
  • Freshly ground pepper to taste


  1. Combine all ingredients in a blender and mix until smooth. Refrigerate, tightly covered, for up to 1 week.

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