Oregano Lemon Vinaigrette

1 cup

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


  • ¼ cup fresh lemon juice

  • 2 small bunches fresh oregano (about ½ cup leaves)

  • ¾ 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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