Keto Italian Dressing Recipe

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. The dressing I grew up with was all of the above, plus some garlic. I’ve come to love the addition of basil, oregano, and marjoram in my keto Italian dressing, too. The optional Romano cheese will add more depth of flavor.

Keto Italian Dressing Recipe

Servings: Makes 1 1/2 cups – 1 serving is 2 tbsp.

Prep Time: 5 minutes| Total Time: 5 minutes

Nutritional Facts: 0g Net Carbs| 12 Calories | 1g Fat | 0g Carbs | 0g Protein | 0g Fiber

Ingredients:

• 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)

Steps:

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.

Keto Italian Dressing Recipe

Print Recipe

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.

• Author: Amanda C. Hughes
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: Makes 1 1/2 cups total - 1 serving is 2 tbsp 1x
• Category: Condiments

Ingredients

Scale 1x2x3x

• 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)

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Instructions

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.

Nutrition

• Serving Size: 2 tbsp.
• Calories: 12
• Fat: 1g
• Carbohydrates: 0g
• Fiber: 0g
• Protein: 0g

Another keto staple is Golden Ghee. Try my recipe and let me know what you think in the comments.

This recipe comes from my cookbook, The Wicked Good Ketogenic Diet Cookbook.