Green Herb Dressing

Ingredients

• 3/4 oz (20 g) fresh parsley
• 1/4 oz (10 g) fresh dill
• 3/4 oz (20 g) scallion
• 1/4 oz (10 g) fresh chives
• 1 tsp (2 g) lemon zest
• 1 (3 g) garlic clove
• 2 tbsp (30 ml) extra-virgin olive oil
• 1 tbsp (15 ml) lemon juice

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Method

1. Strip the fresh parsley and the fresh dill from their stalks, slice the scallion and snip the chives, and pile all four into a small blender, holding back a few parsley and dill tops.
2. Blitz the herbs dry with the garlic clove, grated, and the lemon zest, scraping the sides twice, until the pile collapses into a coarse green paste. Dry herbs look like they will never blend — the oil brings them together.
3. With the motor running pour in the lemon juice, then the extra-virgin olive oil in a thin thread, and watch the paste lighten in color as it takes the oil.
4. Tear the held-back tops over the bowl with your fingers rather than cutting them, since a blade bruises soft leaves black within the hour. Drizzle the dressing over grilled vegetables the same day while the green is still loud.