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>> 1/2 cup olive oil
>> 2 large lemons, squeezed and keep the pulp
>> 1/4 cup packed fresh ground ivy leaves
>> 1 tablespoons honey or maple syrup (optional)
>> 3 cloves garlic, roughly chopped
>> 1/4 tsp sea salt
>> 1/4 tsp black pepper
Try to remove all thick stems from the ground ivy. Smaller and thinner ones will fare through a food processor well, but thicker stems will not break down well.
In a food processor, combine all of the ingredients and blend until smooth. Taste, and if desired, add more spices.
Cover and refrigerate up to one week.
Wild Edibles in Recipe: Creeping Charlie
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Dressings, Dips & Vinaigrettes
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