This is a spin-off from a walnut dressing I learned while cooking in Ireland.
First you roast some almonds.
Grind the almonds and herbs into a finer meal.
Then get out your oil and vinegar. Everything here goes unmeasured. You have to use your intuition. Oil to vinegar should stay at a 3:1 or 4:1 ratio. You want enough liquid added so that when you blend it again, the product will be runny. If it’s too runny, it’s a dressing. If it’s on the thicker side, it’s a sauce. Big deal. They’re both delicious. Also, find your dijon (1 TB) and black pepper.
Blend it up!
This is awesome served on… everything. Over rice or quinoa, on toast, on boiled/baked potatoes, on salad…
ROASTED ALMOND HERB SAUCE:
- A bunch of almonds (roasted)
- A bunch of parsley (or a half-bunch)
- Enough oil and vinegar to make it runny. (3:1 or 4:1 ratio).
- 1 TB of dijon
- black pepper & salt (optional)