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Categories:
freshly squeezed lemon juice white wine extra-virgin olive oil fresh oregano thyme yellow onion kosher salt freshly ground black pepper
Viewed: 85 - Published at: 4 years agoIngredients
- 5 tablespoons freshly squeezed lemon juice (from about 2 medium lemons)
- 5 tablespoons dry white wine
- 1/2 cup extra-virgin olive oil
- 1/4 cup packed fresh oregano (leaves and tender stems only)
- 2 tablespoons packed fresh thyme leaves
- 1/2 medium yellow onion, peeled and halved again
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Method
- Place all of the ingredients in a blender or food processor and process on high until smooth, about 1 minute.
- Use immediately or refrigerate in a container with a tightfitting lid for up to 1 day.