1/2 cup fresh flat-leaf parsley ( or dill or basil, or a combo- and chives are nice too)
Place all ingredients, except the herbs in a blender.
Starting on low speed, gradually increasing, blend until creamy and smooth (make sure the garlic is blended).
If you need to add another tablespoon or two of water, to get the blender going, that is fine.
Add the herbs, blend until chopped up finely.
This will be a good “dip” consistancy. If you’d like a looser salad dressing, add a little more water or olive oil. (Just 2-3 tablespoons or so.) This is best served chilled, and will thicken in frigerator. Store in a sealed jar, or covered bowl in the fridge.
Adding the vinegar will extend it’s shelf life to 4-5 days. ( Insteading of using all lemon juice).