This vibrant dressing will last for weeks in your fridge, adding a pop of fresh herbs to salads and all sorts of other dishes. It comes out thick, so you can add dollops to fresh greens or treat it like a chimichurri for meats or other heartier items. I like to slather it on grilled bread before adding diced cherry tomatoes, or thin it out with a little water to swirl onto salad.
1 cup packed Fresh flat leaf parsley, roughly chopped
15 large Fresh basil leaves
1/2 tsp Dried oregano
3 medium cloves Garlic, roughly chopped
¼ cup Champagne vinegar
1½ tsp Honey
¾ cup Extra virgin olive oil, the best quality you can afford
Kosher salt and freshly ground black pepper
1. Combine parsley, basil, oregano, garlic, vinegar, and honey in the bowl of a food processor and process until a paste forms. With the machine running, drizzle in the olive oil to form an emulsion. Season to taste with salt and pepper.