On sunny hot days I like to enjoy light meals and this is one of my favorite vinaigrettes to top my salads with or marinate chicken. It’s so simple and light!
Side note: I don’t own a mortar and pestle yet so this recipe takes just a little more elbow grease for me to make, but if you do, this recipe will be a breeze!
- 2 cloves of garlic, peeled
- 3 sprigs of rosemary
- Juice from 1 large lemon
- 1/3 cup olive oil
- Chop garlic and rosemary. Either use a mortar and pestle to grind the two until smooth or use a food processor, just add a bit of olive oil to the mixture. Let mix until it becomes a smooth paste. You Might need to use the back of a spoon to smooth any clumps.
- Slowly stir while adding lemon juice and olive oil.
- Transfer to an airtight container and keep refrigerated. It’s that simple!