Creamy Lemon Oregano Dressing

I started my garden in the backyard a few years ago because the idea of not having to buy fresh herbs was all I could think about.

 I had this dream of needing a little thyme for a roast chicken and just going out into the yard with a pair of clippers and cutting a few sprigs. Or making cocktails with fresh mint for a few friends and placing a pair of scissors in one of their hands and asking them, ” would you go cut a few branches?” I also dreamed of what it would be like to cut handfuls of fresh cilantro and not even worry about washing them.  

Now that dream has been realized. I never buy herbs from the store and there’s never any waste. And like most things from the garden, fresh-picked can’t be beat flavor-wise. 

This salad dressing is a result of having a huge growth of oregano in my garden. I didn’t realize it when I planted it, but it is fairly invasive, so alongside the mint it makes for a fairly full garden box. I needed to trim a bit back and this dressing is a perfect way to make use of some. 

Next project: beehives. 

Have fun!

Creamy Lemon Oregano Dressing

Creamy Lemon Oregano Dressing
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  1. 3 cloves garlic, peeled
  2. 3 Tbsp fresh oregano
  3. 6-8 large basil leaves
  4. pinch of red pepper flakes
  5. 4 tsp honey
  6. 1/2 tsp kosher salt
  7. 1/2 tsp fresh ground black pepper
  8. juice of 2 lemons
  9. 1/4 cup cider vinegar (or vinegar of your choice)
  10. 1/2 cup olive oil
  1. Fill food processor bowl with all ingredients besides olive oil.
  2. Pulse to combine. Garlic and herbs should be fine.
  3. With processor running, drizzle in olive oil slowly, taking about 15-20 seconds.
  4. Adjust seasonings.
  5. Keep in container with lid in the fridge.
The Sea Salt
Creamy Lemon Oregano Dressing

Creamy Lemon Oregano Dressing