From Cookie & Kate
½ cup extra-virgin olive oil
½ cup lemon juice (about 2 lemons)
¼ cup packed fresh mint
3 tablespoons honey or maple syrup
1 tablespoon Dijon mustard
2 cloves garlic, roughly chopped (or use green garlic!)
¼ teaspoon fine sea salt
10 twists of freshly ground black pepper
In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as a dressing or as a creamy sauce! Will keep well, covered and refrigerated, for up to 1 week.