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GutRx Thick Rosemary Herb Vinaigrette
by:
Indigo Mathewson
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Course
Sauce/Dressing
Keyword
Dairy Free
,
Egg Free
Servings
7
Ingredients
1x
2x
3x
2
teaspoon
Fresh Rosemary Leaves
1
cup
Fresh Italian Parsley
1
Lemon
-
juiced
0.13
teaspoon
Salt
0.13
teaspoon
Pepper
0.33
cup
Olive Oil
Instructions
Pulse rosemary, parsley, lemon, salt, and pepper in a food processor or blender. Slowly pour in the olive oil from the top to emulsify.