A beautiful bright color and an herbal-zesty flavor, made in a blender ~ use as a dressing and dip
Ingredients
- ½ cup flat leaf parsley leaves
- 1 cup basil leaves
- ⅓ cup dill sprigs
- 1 medium scallion, about 2T. chopped
- 2 medium garlic cloves, peeled
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon sea salt
- ¼ cup buttermilk
- 3 tablespoons greek style yogurt
- ¼ cup mayonnaise, (I use "Just Mayo")
Instructions
- Wash and pat dry the three herbs. Blanch the parsley: Place the parsley in a glass bowl, cover with water, microwave for 30 seconds until bright green. Strain the water and run cold water over the parsley until cool, pat dry.
- To the carafe of a blender add: blanched parsley and the next 8 ingredients, basil through buttermilk. Blend from low speed to high until well blended and bright green in color. Add the yogurt and mayonnaise and blend until just incorporated.
- Taste for salt. Store the dressing in a clean glass container. For a thinner dressing, add a teaspoon of extra lemon juice and a few tablespoons of buttermilk.
- Sprinkle a little chopped dill on top when serving, if desired.
This recipe may not be reproduced without the consent of its author, Karen Sheer
