Awesome with fish, would be excellent with beef or lamb, and would make a great salad dressing too. I'm picturing chickpeas, cherry tomatoes and bocconcini... yummmmm
INGREDIENTS
3/4 cup of roughly chopped herbs combination of cilantro and mint
Juice of half a lemon
1 large clove of garlic
1/2 TBS Dijon mustard
3-4 TBS approx. olive oil
Salt and pepper to taste
1) Put all ingredients except oil, salt and pepper in a large mixing cup
2) Blend with a stick blender while adding oil slowly
3) Add salt and pepper to taste
**SALAD DRESSING ADAPTION
this original recipe resulted in a pretty thick pesto, for the chickpea salad, I adapted it slightly by adding 1/2 a tbs of apple cider vinegar and 2 tbs of oil prior to blending and the rest once I started the blending process. This resulted in a thinner more acidic dressing which was more suitable for the rich ingredients in the chick pea salad I used it for.
INGREDIENTS
3/4 cup of roughly chopped herbs combination of cilantro and mint
Juice of half a lemon
1 large clove of garlic
1/2 TBS Dijon mustard
1/2 TBS Dijon mustard
3 TBS approx. olive oil (2 prior to blending one to two tbs while blending)
Salt and pepper to taste
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