I had this recipe once while visiting the Twelve Tribes in VT. I couldn’t get enough of it! After 13 years I have finally cracked the code! It’s awesome as a dip for cucumbers and red peppers.
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Recipe Directions

Blend all ingredients-except the olive oil. With blender still running, add olive oil SLOWLY.

Zaphirah Sunflower's Thoughts

By Zaphirah Sunflower

I had this recipe once while visiting the Twelve Tribes in VT. I couldn’t get enough of it! After 13 years I have finally cracked the code! It’s awesome as a dip for cucumbers and red peppers.

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This was fabulous. What a great use for the parsley that often sits around in the fridge.

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made it again-man, is this stuff GOOOOOOOD!

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This is so good! I made it exactly as written, however I used a little agave (I know, not raw). I will make this often! Fresh dressings are so much better than bottled. Thank you for sharing the terrific recipe!

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this looks great... parsley is rocking my world right now

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this looks great. I always wonder what to do with my big bunches of parsley!

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Just going downstairs to try it. :0)

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susannabellajane-so happy to hear that you enjoyed it so!

krystale-just promise me you won't join, okay? LOL!-I did that...we could talk about that in the forums ;)

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Yay, VT! The Twelve Tribes have a resturant in my city now and they serve wonderful things like this. They introduced me to freshly cut/juiced wheatgrass. Thanks for cracking a recipe!

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We had a fabulous large salad for dinner with your most amazing, silky, bright green dressing, (with a good garlic bite because I added six large cloves instead of two)....with a bottle of French Burgundy it made for a wonderful dinner. Thank you!

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This sounds wonderful. I can't wait to try it.

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