Dirty Martini Pasta
★ 1/4 cup olive brine (preferably from green olives)
★ 2 teaspoons smooth Dijon mustard
★ 2 garlic cloves, peeled and minced
★ 1 cup extra-virgin olive oil
★ 1/2 teaspoon gin
★ 3 sprigs rosemary, leaves de-stemmed and roughly chopped
★ 1/4 teaspoon ground coriander
★ 1 teaspoon kosher salt, plus more to taste
★ freshly cracked black pepper, to taste
1. In a small food processor (or a medium bowl), combine the brine, mustard, and garlic. Pulse to combine (or whisk if using a bowl). Using the opening in the top of the food processor, slowly stream in the olive oil until thoroughly combined. If mixing by hand, slowly stream in the olive oil, whisking vigorously. Add the gin, rosemary, coriander, and salt. Pulse or whisk
until thoroughly combined. Taste, then adjust the seasoning with salt and pepper as needed.
2. Serve over your favorite veggies or tossed with fresh, crunchy salad greens. Store in the refrigerator for up to 2 weeks; whisk or shake to re-emulsify before serving.