Serves: 5
Total Calories: 192
Yield: 2/3 Cup

1/2 cup extra virgin olive oil
1/2 cup fresh parsley leaves
5 garlic scapes or garlic cloves coarsely chopped
2 tablespoons balsamic vinegar
1 teaspoon prepared mustard

1. Place all the ingredients in a food processor or blender, and purée until creamy.

2. Adjust the seasonings, if desired.

3. Use immediately. Refrigerate any leftovers.

For a Change . . .
• Substitute half the parsley with 1/4 cup basil.
• Instead of olive oil, try a flavored oil.
• For milder flavor, substitute 1 tablespoon of balsamic vinegar with red wine vinegar.

TIP . . .
Every garlic bulb shoots a curly green stem topped with a white blossom. Called garlic scapes, these blossoms are mild tasting compared to garlic cloves. Farmers and gardeners snap these mid-summer treats off garlic bulbs to encourage the bulbs to grow larger.

Nutritional Facts:

Serves: 5
Total Calories: 192
Calories from Fat: 192

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Sauces, Dips, and Dressings Mix and Match
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Asian Cilantro Dressing
Zesty Parsely and Scallion Dressing
Sweet Basil Vinaigrette
Orange-Raspberry Vinaigrette
Asian Gigner-Orange Dressing
Parsley and Garlic Scape Dressing
Strawberry Sauce
Sweet-and-Sour Dipping Sauce
Cinnamon Vanilla Applesauce
Cranberry-Orange Sauce
Blackberry-Pear Sauce
Mustard Sauce with Maple Syrup and Miso
Sensational Seasoning Blend
Tomato Sauce with Lobster Mushrooms
Sunflower Seed and Mushroom Pate with Oregano and Sage
Cilantro-Olive Spread
Roasted Red Pepper and Feta Cheese Dip
Tomatillo Salsa
Creamy Curry Dip
HummBaba