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Ingredients 1/2 cup packed fresh parsley leaves 1/2 cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons white wine vinegar 1/2 teaspoon minced garlic 1 teaspoon Dijon mustard 1 teaspoon honey 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons drained capers, chopped Instructions Puree parsley, oil, vinegar, garlic, Dijon, honey, salt and pepper in a mini prep or blender until the parsley is finely chopped