¼ cup Flat Leaf Parsley – washed, stemmed
2 tbs Celery Leaves – firmly packed
1 tbs Green Onion – minced
1 tsp Smoked Paprika
3 tbs Buckwheat Honey
1 tbs Grainy Dijon Mustard
3 tbs Apple Cider
2 cloves Garlic
2 tsp Fresh Lemon Juice
2 tsp Fresh Lime Juice
1 tbs Red Wine Vinegar
1/3 cup Extra Virgin Olive Oil
1 tsp Red Chili Flakes
2 tsp Oregano Leaves – firmly packed
2 tsp Kosher Salt
1
Place all of the ingredients, except the olive oil, into a blender. Gently warm the oil until hot to the touch. While blending the mixture on high speed, slowly pour the hot olive oil into the mixture. Continue processing until smooth. Refrigerate until needed.
CategoryDinner
Ingredients
¼ cup Flat Leaf Parsley – washed, stemmed
2 tbs Celery Leaves – firmly packed
1 tbs Green Onion – minced
1 tsp Smoked Paprika
3 tbs Buckwheat Honey
1 tbs Grainy Dijon Mustard
3 tbs Apple Cider
2 cloves Garlic
2 tsp Fresh Lemon Juice
2 tsp Fresh Lime Juice
1 tbs Red Wine Vinegar
1/3 cup Extra Virgin Olive Oil
1 tsp Red Chili Flakes
2 tsp Oregano Leaves – firmly packed
2 tsp Kosher Salt
Directions
1
Place all of the ingredients, except the olive oil, into a blender. Gently warm the oil until hot to the touch. While blending the mixture on high speed, slowly pour the hot olive oil into the mixture. Continue processing until smooth. Refrigerate until needed.
