Creamy Lemon Oregano Dressing
I started my garden in the backyard a few years ago because the idea of not having to buy fresh herbs was all I could think about.
I had this dream of needing a little thyme for a roast chicken and just going out into the yard with a pair of clippers and cutting a few sprigs. Or making cocktails with fresh mint for a few friends and placing a pair of scissors in one of their hands and asking them, ” would you go cut a few branches?” I also dreamed of what it would be like to cut handfuls of fresh cilantro and not even worry about washing them.
Now that dream has been realized. I never buy herbs from the store and there’s never any waste. And like most things from the garden, fresh-picked can’t be beat flavor-wise.
This salad dressing is a result of having a huge growth of oregano in my garden. I didn’t realize it when I planted it, but it is fairly invasive, so alongside the mint it makes for a fairly full garden box. I needed to trim a bit back and this dressing is a perfect way to make use of some.
Next project: beehives.
Have fun!
- 3 cloves garlic, peeled
- 3 Tbsp fresh oregano
- 6-8 large basil leaves
- pinch of red pepper flakes
- 4 tsp honey
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- juice of 2 lemons
- 1/4 cup cider vinegar (or vinegar of your choice)
- 1/2 cup olive oil
- Fill food processor bowl with all ingredients besides olive oil.
- Pulse to combine. Garlic and herbs should be fine.
- With processor running, drizzle in olive oil slowly, taking about 15-20 seconds.
- Adjust seasonings.
- Keep in container with lid in the fridge.
