Lemon and Rosemary Vinaigrette

On sunny hot days I like to enjoy light meals and this is one of my favorite vinaigrettes to top my salads with or marinate chicken. It’s so simple and light!


Side note: I don’t own a mortar and pestle yet so this recipe takes just a little more elbow grease for me to make, but if you do, this recipe will be a breeze!  


Lemon and Rosemary Vinaigrette

Lemon and Rosemary Vinaigrette


  • 2 cloves of garlic, peeled
  • 3 sprigs of rosemary
  • Juice from 1 large lemon
  • 1/3 cup olive oil


  1. Chop garlic and rosemary. Either use a mortar and pestle to grind the two until smooth or use a food processor, just add a bit of olive oil to the mixture. Let mix until it becomes a smooth paste. You Might need to use the back of a spoon to smooth any clumps.
  2. Slowly stir while adding lemon juice and olive oil.
  3. Transfer to an airtight container and keep refrigerated. It’s that simple!
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