- 1/4 cup white wine vinegar
- 6 cloves of garlic
- 1/4 onion
- 1 large bunch parsley stems removed (130 g)
- 1/2 cup olive oil
- 1 teaspoon salt
Add the vinegar, garlic, and onion to a food processor. Blend until smooth. Add half of the olive oil, salt and about a third of the parsley. Blend until the parsley is incorporated. Add another third of the parsley, and blend. Add the remainder of the parley, and slowly drizzle the rest of the oil while blending.
For a well-balanced, nutrient dense meal come back tomorrow for Steak Salad and Chimichurri.
High in Vitamin A, Vitamin C, Vitamin E, Vitamin K
Carbs 2.23 g | Fiber 0.66 g | Fat 13.64 g | Protein 0.68 g