1 cup of dressing
C = cupt = teaspoon
1 C fresh basil
⅓ C fresh flat-leaf parsley
1 clove garlic
¼ C extra-virgin olive oil
½ t kosher salt
⅓ C water
Thoroughly wash 1 cup of fresh basil, ⅓ cup of fresh flat-leaf parsley, 1 lemon (including the rind), 1 avocado (including the tough skin) under cool, running, drinkable water.
In a food processor, pulse 1 clove of garlic until it’s chopped.
Add the washed herbs, the juice of the lemon, the pitted avocado, ¼ cup of extra-virgin olive oil, and process until well blended.
Add ½ teaspoon of kosher salt and gradually pulse in about ⅓ cup of water to thin the dressing to your desired consistency. Give it a taste, and season with more salt if needed.
Serve alongside your favorite crunchy crudités or in a big salad. Eat up, Mama!
Michelle Aronson of
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