Vegan Green Goddess Dressing
from New York Times Cooking
Summer Spring Vegan Vegetarian
- 0.500 Cup Parsley leaves (Wiki) Explore
- 0.250 Cup Chives or scallions
- 0.250 Cup Extra-virgin olive oil (Wiki) Explore
- 0.250 Cup Basil leaves (Wiki) Explore
- 0.250 Cup Tarragon leaves
- 0.250 Cup Well-stirred tahini
- 1.000 small clove Garlic (Wiki) Explore
- 2.000 Teaspoon Soy sauce (Wiki) Explore
- 3.000 Tablespoon Apple cider vinegar (Wiki) Explore
- Salt (Wiki) Explore