Fresh herbs from the grocery store and lots of pantry staples like yoghurt, garlic, olives, mayo and lemon, enjoy one of the brightest and most versatile lunch recipes from Melissa at The Faux Martha.
It all comes together under a quick whirl of the blender and is best on a salad, as the glue to chicken salad, or the sauce to your sandwich.
INGREDIENTS
• 1/2 c. curly parsley
• 1/3 c. whole milk plain yogurt (or sour cream from the pantry)
• 1/4 c. cilantro
• 1/4 c. basil
• 3 tbsp. high-quality mayo
• 1 tbsp. chives
• 1 tbsp. lemon juice + 1 tsp. zest
• 1 green olive
• 1 garlic clove, smashed
• 1/4 tsp. kosher salt
• a couple cracks of black pepper
Add all of the ingredients into a high-powered blender. Blend on medium speed until the dressing is pale green with tiny specks of herbs.
Store leftovers for 1-2 weeks in the fridge.
Smile from the goodness, but check your teeth first.
Pigeon Grey Pinch Pot
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Pigeon Grey Large Salad Bowl
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