This recipe is from Gwyneth Paltrow’s cookbook “It’s all good”. Love her or hate her (I would be on the side of love) she delivers a damn fine cookbook and lets face it she doesn’t write these recipes Julia Turshen does who also has a new cookbook out I’d love to try.
Elevates any salad or crudité (gwenys words not mine). Creamy and dairy free.
- 10 large basil leaves
- 3 tbsp chopped chives
- 2 tbsp cilantro
- 1/4 cup italian parsley
- leaves from one sprig of tarragon
- 2 scallions (white and light green parts only)
- 1/2 ripe avocado
- 1/4 cup vegenaise (I feel like you could use mayo or olive oil too)
- 2 tbsp honey
- 2 tbsp white wine vinegar
- juice of one lemon
- 3 tbsp olive oil
- 1/4 cup water
- salt and pepper
Combine all ingredients in a blender and blitz until completely combined.
Keeps well in fridge for 1 week.