Food & Cooking Recipes Oregano Lemon Vinaigrette By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: 1 cup This vinaigrette, almost a pesto, is also good for drizzling over grilled vegetables. Ingredients 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 Directions Combine all ingredients in a blender and mix until smooth. Refrigerate, tightly covered, for up to 1 week. Print