This tangy, delicious mix is perfect to use as a dip for all kinds of crunchy summer vegetables, as well a salad dressing. I try to always have a batch on hand during the summer months—it keeps in the refrigerator for at least a week.
It’s also a great way to use up left over herb leaves and stems, which most people toss out. Use soft -stemmed herbs only, as the heartier-stemmed herbs like rosemary are too woody and oft en too potent. Use your judgment about how much of the stem you should use—the closer you get to the root, the more potent and bitter the taste. Other herbs that work well in this dressing are chives, fennel fronds, tarragon and cilantro.
Ingredients
- 1 handful parsley leaves and stems, chopped
- 1 small handful dill stems and leaves, chopped
- 6–10 mint leaves
- 3–4 basil leaves
- ¼ cup red onion, chopped
- 2 cloves garlic
- 1 cup yogurt
- 3 tablespoons olive oil
- Lemon zest and juice
- 1¼ teaspoons salt
- ½ teaspoon cracked black pepper
Preparation
Place all ingredients into a blender and blend until smooth and creamy. Refrigerate until ready to use.
About this recipe
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See Nissa’s recipes for Strawberry Peach Yogurt Pops, Cold Soba Noodle and Mango Salad and (Leftover) White Bean Pesto online at EdibleMarinAndWineCountry.com.
