In your food processor or blender, add ¼ cup of chopped dill pickles, 1 tablespoon of freshly chopped dill, and 2 minced garlic cloves. Pour in 2 tablespoons of pickle juice and 2 tablespoons of freshly squeezed lemon juice. Finally, add ½ teaspoon of Dijon mustard and ½ teaspoon of salt.

Pour in ½ cup of light olive oil or your preferred neutral oil. Secure the lid tightly.

Blend the mixture on high speed for about 30 seconds, or until the dressing turns a light green hue.

Taste the dressing and adjust seasoning by adding more salt if necessary.

Transfer the dressing into an airtight container or a mason jar. It can be served immediately or stored in the refrigerator for up to 3 days.