Garlic Herb Dressing

1. 1 Garlic≈ $10.00 per kg 60 g
2. 2 Dillpack 50 g ≈ $1.80 50 g
3. 3 Parsleypack 50 g ≈ $1.50 50 g
4. 4 Salt 15 g
5. 5 Sunflower oilpack 900 ml ≈ $3.50 60 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Rinse the dill² and parsley³, dry on a towel, and remove the thick stems; peel the garlic¹.

2. Blend the herbs and garlic¹ with 15 g salt into a paste, adding oil as needed.

3. Pour in 60 ml oil and stir.

4. Sterilize a 0.25 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes; cool completely.

5. Spoon the paste into the jar, pack it down, and cover the surface with a thin layer of oil; close with the lid.

6. Store only in the refrigerator, do not can it or put it in the pantry; keep refrigerated for up to 2 weeks and use a clean spoon.