Ingredients:
¼ cup extra virgin olive oil or lemon infused olive oil
2 tbsp lemon juice
Handful of fresh mint leaves ( 1 – 0.25 oz. package)
Small handful of fresh Italian parsley
1 tsp dijon mustard
1 garlic clove
¼ tsp salt, to taste
black pepper, to taste
1 tsp liquid sweetener (i.e. maple syrup, agave)
Directions:
Add all of the ingredients to a food processor and blend to desired consistency.
Serving Suggestions:
Serve over quinoa or a roasted vegetable such as cauliflower or use as a salad dressing.
Recipe adapted by The Keys to Nutrition intern, Sarah Makepeace.
