A main staple for us is parsley pesto, we use it on everything, salads, pasta, bread, on grilled vegetables or rice.
- 1 Bunch of Parsley
- 4 Cloves of Garlic
- 1/4 Cup of Onion (Red or White)
- 1/4 Teaspoon of Red Wine Vinegar
- 1 Tablespoon of Oregano
- 1/4 Teaspoon of Red Pepper Flakes
- 1 Cup of Extra Virgin Olive Oil
- Salt & Pepper to Taste
Throw all ingredients in a food processor or blender and Enjoy!
I am always looking for salad dressing recipes and usually when I find the recipe, I can’t find the time to make it. Happily, this time I found the recipe and the time. This recipe is from Oh She Glows and it’s very tasty. I tweaked it a little, hope you enjoy.
1 garlic clove
1 cup avocado/vegenaise mixture (1 large avocado and add vegenaise to make a cup)
7-8 tbsp water
5 tbsp apple cider vinegar
3-4 tbsp fresh lemon juice, to taste
1/4 cup extra virgin olive oil
1/2 cup packed fresh basil leaves
1/2 cup packed fresh parsley
1/2 cup sweet onion (I used vidalia)
1 tsp kosher salt, or to taste
Pinch of cayenne (optional)
Sweetener, to taste (I used 1/2 tsp brown sugar)
Add all ingredients to your food processor, except the vinegar, and process until smooth. Add in the vinegar a tablespoon at a time, until you reach a desirable level of tanginess or, if you’re feeling lucky, go for it. The first time I made this, I only used 4 tablespoons of vinegar, but the next time I’ll try 5 tablespoons. I put the dressing over a salad of yellow pear tomatoes and romaine lettuce from the garden and I added cucumber from the farmer’s market. Buen Provecho!!!