Parsley Basil Drizzle

Parsley Basil Drizzle

Ingredients:
¼ cup tightly packed fresh basil leaves
½ cup tightly packed fresh flat-leaf parsley leaves
2 tablespoons freshly squeezed lemon juice
1 tablespoon water
¼ teaspoon sea salt
¼ cup extra-virgin olive oil

Directions:
Combine the basil, parsley, lemon juice, water, and salt in a blender or food
processor and process until finely chopped. With the motor running, slowly pour in the
olive oil and continue to process until very smooth. Do a quick FASS check. If the
drizzle tastes too sour, add another pinch of salt.
Goes with Cooling Cucumber Avocado Soup, Minestrone, Roasted Red Roma
Tomato Soup, Creamy Broccoli and Potato Soup, Italian White Bean Soup, Lemon
Mustard Salmon Salad, Nana’s Egg Salad, My Family’s Favorite Chicken, Easy Eggs
in a Cup, Basil Broccoli, Mediterranean Lentil Salad, Simple Tuscan Farro, and
Tuscan Farro and Bean Salad. It’s also great over poached eggs.
PREP TIME: 5 minutes · COOK TIME: Not applicable
STORAGE: Store in an airtight container in the refrigerator for 3 days. Shake
well before serving.