Ingredients:

  • ¾ cup (180ml) extra virgin olive oil
  • ½ cup (120ml) red wine vinegar
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15g) dijon mustard
  • 1 tsp (5g) honey
  • 3 cloves (9g) garlic, minced fine
  • 1 tsp (5ml) pepperoncini brine
  • 1 tsp (2g) dried oregano
  • 1 tsp (2g) dried basil
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Add the minced garlic, dijon mustard, honey, salt, pepper, and dried herbs into your mason jar. Stir them together until a thick, uniform paste forms.
  2. Pour in the red wine vinegar, lemon juice, and pepperoncini brine.
  3. Secure the lid tightly and shake vigorously for 30 seconds until the honey is completely dissolved.
  4. Pour in the extra virgin olive oil.
  5. Shake the jar again for 30-60 seconds until the mixture looks opaque and velvety.
  6. Dip a piece of the actual pasta you're using into the dressing.
  7. Add a pinch more honey if it's too tart or an extra splash of vinegar if you want more punch.
  8. Give it one last shake before pouring it over your cooled pasta.