Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 50 grams | Parlsey leaves; (no stalks) |
| 15 grams | Rosemary spikes; (no stalks) |
| 2 \N | Cloves garlic |
| 1 cup | Virgin olive oil |
| 2 teaspoons | Dijon mustard |
| 2 tablespoons | Balsamic vinegar |
| \N \N | 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.