Yield: 1 servings
|50 grams||Parlsey leaves; (no stalks)|
|15 grams||Rosemary spikes; (no stalks)|
|1 cup||Virgin olive oil|
|2 teaspoons||Dijon mustard|
|2 tablespoons||Balsamic vinegar|
|Juice and zest of a lemon|
Place the herbs, garlic, olive oil, mustard, vinegar and zest and juice of the lemon in a blender or food processor and blend until smooth. Season to taste with salt and pepper.
Store in the fridge until ready to use. (Can be made a week ahead).
Converted by MC_Buster.
Per serving: 1931 Calories (kcal); 216g Total Fat; (98% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 127mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 43 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.