1 garlic clove
1 small shallot
1/4 cup loosely packed parsley
1 small sprig tarragon
4 fresh basil leaves
1 sprig rosemary needles
3 TB white wine vinegar
2 TB agave (more if you want it sweeter)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dijon mustard
1/2 cup safflower oil
Original recipe by Tal Ronnen, The Conscious Cook
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