In the Spring Kitchen with Laura Parisi

Photo by Nicola Parisi

HERBAL GARDEN DRESSING

Makes 3/4 cup

If you have an herb box, this is a great way to utilize your harvest! Every herb has their own healing properties. Parsley is known as a warming food and blood purifier. Basil calms the nerves and helps lift the spirit from depression. Oregano is a potent antioxidant with strong antibacterial properties. Dill and tarragon aid digestion. We don’t often think of how potent these herbal allies are, but they can literally move our health and our awareness into a place of greater balance.

Enjoy this dressing on your favorite salad greens. A simple cooked quinoa blended with this dressing will add a sparkle to any meal. This also makes a wonderful, flavorful marinade.

2 tablespoons firmly packed chopped fresh garden herbs. (Choose from parsley, basil, oregano, dill, thyme, tarragon, rosemary or mint. Go for whatever you have on hand, any combination works well.)

2 tablespoons fresh squeezed lemon juice

2 tablespoons balsamic vinegar

1 small shallot, finely chopped (1 tablespoon)

1/2 cup unrefined, cold pressed, extra virgin olive oil

Chunky salt & fresh ground black pepper to taste

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1. Rinse, dry and chop the fresh herbs. 

2. Whisk all ingredients together in a small bowl. As an option, I also like to use a glass jar with a screw top lid. Place all ingredients into the jar, put on the lid and shake vigorously until blended. This is also an easy way to store the dressing in case you have leftovers.

3. Refrigerate for up to 3 days. When re-using, allow the dressing to come to room temperature as the olive oil may have thickened.

In the Kitchen with Nature Evolutionaries is a monthly feature that shares recipes from Earth-honoring, plant-wise folks passionate about delicious and healing foods. It is an invitation to connect with Nature through preparing and eating our food.