Drizzle this addicting and must try aioli over seafood, add to a meat sandwich, use as a topping for baked potato, to liven up a simple green salad, or tossed with pasta. This dressing can even be also be used as a dip with vegetables or even chips. Use to your heart’s desire and enjoy!
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This recipe makes a little over 2 cups.
1/2 cup lightly toasted pine nuts, cooled to the touch
1/4 cup [measured] coarsely chopped fresh dill
1-2 serrano chiles, seeded, coarsely chopped (more or less to personal taste)
2 large garlic cloves, peeled, finely chopped
1/2 bunch (4 bulbs) green onion/scallions, white and green parts, cleaned and coarsely chopped
1/2 bunch fresh cilantro, well rinsed, paper-towel dried, and coarsely chopped
1 tablespoon capers, drained
Juice of 2 lemons or limes
1/4 teaspoon kosher or sea salt
1 tablespoon honey mustard
1/4 cup extra-virgin olive oil
1 cup mayonnaise
1/2 cup sour cream
- Into a food processor place the first 9 ingredients (save the mustard, olive oil, mayonnaise and sour cream) and process until smooth.
- Add the last 4 ingredients and process until well blended and thick.
- Transfer to a glass or non-reactive bowl and chill at least 1 hour to take flavor.
This dressing will keep in your fridge for a good 2 weeks.
Cook with heart; eat with gusto. Buen Provecho!