1 cup scallions, chopped
1 1/3 cups fresh flat-leaved parsley
2 tablespoons capers or pickled nasturtium buds
2 or 3 cloves garlic, to taste
Juice of 1 lemon
3 to 4 tablespoons olive oil
1) Wash parsley and cut off stems. Roughly chop across the bunch.
2) Place all ingredients in a food processor or blender (the chopper box that comes with my hand blender works very well.) Blend until very smooth. You may need to add a bit more oil or lemon juice.
3) Chill in a tightly-covered glass container. This vinaigrette is sharp in flavor and goes very well with grilled mushrooms, tofu or other grilled veggies. I haven't tried it yet as a tofu marinade but I think it would work well.
The vinaigrette keeps well in the fridge for several days.
Source of recipe: This is a veganised version of a traditional Basque recipe