Latin / Iberian · serves 4 · about 40 minutes
From the Iberia kitchen — appetizers and snacks, built around what Gustavo keeps on the shelf.
Ingredients
- to taste ¾ cup Iberia Extra Virgin Sunflower Oil
- 1 tsp Iberia Minced Garlic
- to taste ½ cup (packed) parsley
- 2 tbsp basil
- 2 tbsp sage
- 2 tbsp thyme
- 2 tbsp honey or maple syrup
- 2 tsp dijon or wholegrain mustard
Method
- Combine all of the ingredients in a food processor.
- Blend until smooth. The dressing should have a vibrant green color and a creamy consistency.
- Taste the dressing and adjust seasoning as needed.
- Transfer the dressing to an airtight jar and store it in the refrigerator for up to two weeks.
- Shake well before each use, as the herbs may settle.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.