Keto Italian Dressing Recipe

keto italian dressing

5 from 4 reviews

True Italian dressing is heavy on the oil, light on the vinegar, and salted just to taste. You’ll never want to buy store-bought Italian dressing ever again.



  • 1 cup extra virgin olive oil
  • 1/2 cup white vinegar
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/8 tsp dried marjoram
  • 1 tbsp minced garlic
  • 2 tbsp, grated Pecorino Romano cheese (optional)


  1. In a blender, combine the olive oil, vinegar, basil, oregano, salt, pepper, and marjoram, and pulse for a few seconds to emulsify the oil. Stir in the garlic and cheese (if using).
  2. For best results, let the dressing rest overnight in an airtight jar to allow the flavors to develop and meld. The dressing can be refrigerated for up to 2 weeks.
  3. If the oil solidifies, simply run the jar under warm water, or leave it out for an hour before serving.


Keywords: Keto Italian Dressing