Description
This plant paradox herb vinaigrette is my favorite way to add tons of herbs and healthy fats to my meals and it’s so versatile, it goes with anything.
Ingredients
- 1 big bunch of fresh parsley
- 1 big bunch of fresh cilantro
- 1 small bunch of basil (only leaves)
- 1 small bunch of mint (you can use stems too, just remove the super thick ones)
- 1/2 cup extra virgin olive oil (or more depending on the consistency you want)
- 1, 2 garlic cloves or spring garlic
- 3 scallions / green onions
- 1 teaspoon red wine vinegar/apple cider vinegar (start with this, taste and add more if you need)
- salt and pepper to taste
Instructions
- Wash, dry well the herbs, and roughly chop all the dry ingredients.
- Add them to a food processor, and process until they are super finely chopped and mixed well. If you want a more creamy consistency, use a blender instead.
- Start adding extra virgin olive oil to the processor and mix at the same time, until you add the 1/2 cup of EVOO or until you get the desired consistency. Add the vinegar, taste and add more if needed. Add salt and pepper to taste.
- Store in a glass jar in the fridge, or you can freeze some.