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Hopefully you recently read about the powerful cancer-fighting power of dill and parsley on our site. Researchers found these two herbs, when combined, make for a dynamic duo that offers cancer protection. So I’ve found a great way to benefit from that protection at just about every meal…
This tasty dill and parsley sauce is great on fish, chicken — even burgers — as well as pasta, veggies and most salads. That’s why when I make it I often double the recipe to keep a fresh supply in my fridge. I hope you like it… and I hope you read up on its cancer-fighting potential — thanks to it’s two main ingredients.
- ½ cup chopped dill
- ⅓ cup chopped parsley
- ¼ cup water
- 2 tablespoons minced shallot
- 2½ teaspoons stone-ground mustard
- 2 teaspoons malt vinegar
- 1 teaspoon minced garlic
- ½ cup canola oil
- Kosher salt
- In a blender, puree the dill, parsley, water, shallot, mustard, vinegar and garlic. With the machine on, gradually add the canola oil and puree until smooth. Season with salt.