- 1/4 cup water
- 2 to 3 TBS extra virgin olive oil
- 1 TBS vinegar
- 1 clove of garlic
- 1 TBS prepared mustard (dijon or stoneground)
- 2 to 3 dates
- 1/2 cup of cilantro or basil
- Pinch of pink salt
Whirl all ingredients together in a vita-mix or with a hand blender. It turns out a beautiful green color. I commonly have cilantro, parsley, and basil on hand, but if you don’t, it’s fine to use just one or two of those.
Keeps for 1 to 2 weeks in the refrigerator.
You can get good quality organic olive oil here.