Herby greens dressing
This recipe is intended more as a guide. Please read the notes within the blog post first before making to ensure the best outcome.
  • 1 cup chopped herbs (eg parsley, dill, basil, coriander)
  • 1 - 2 cup raw greens (eg spinach, kale, beet greens, turnip tops etc)
  • 2 garlic cloves, crushed
  • ⅓ cup nuts (eg cashews, walnuts, macadamias, pine nuts) or seeds (eg pepitas, sunflower seeds) or a mix of both
  • Extra virgin olive oil*
  • Lemon juice or vinegar (white wine, red wine, apple cider, or a mix)
  • Salt to taste
  • Optional add ins - chilli flakes, spices (eg cumin, paprika)
  1. Add the nuts/seeds and garlic to a food processor and process until they resemble breadcrumbs.
  2. Add the herbs, greens, a generous pinch of salt (start with up to a teaspoon), and 2 - 3 tablespoons of the lemon juice/vinegar. If you are using chilli or spices, add these here too.
  3. Pulse until combined. Taste and ensure it tastes okay at this stage - you should be able to taste each of the elements. If you have used a lot of bitter greens at this point, you may wish to add more herbs to balance out the bitterness, or alternatively a little more lemon juice/vinegar. Also add more salt if required,
  4. Remove from the food processor and place into a jar. Pour over enough olive oil to cover, and then stir until combined. Taste again at this point and adjust the seasonings if required.
  5. Note that if you wish this to be runnier to be used as more of a salad dressing, you can add more oil here, or more lemon juice/vinegar if you feel it needs it. You could also thin with water, though be careful as this will also dilute the flavours.
*The amount of olive oil will depend on the quantity of greens and herbs you use, as well as how thin or thick you want the sauce
Recipe by to her core at https://tohercore.com/herby-greens-dressing/