Measure and wash the sage & holy basil. Then measure the oil and sumac, and set everything aside. If your blender or food processor is very weak, you may want to pre-chop both herbs.

If you know you can’t tolerate citrus juices or vinegar, you may or may not be able to tolerate ascorbic acid. But if you can, mix ⅛ teaspoon ascorbic acid into 1 Tablespoon water, and then add it to your food processor. Alternatively, juice a fresh lemon and measure out 1 tablespoon.

Add the ground sumac and oil. These 3 won’t emulsify like a traditional salad dressing unless you use lemon juice, but they will add sour and creamy notes; I do recommend using lemon juice or white vinegar if possible. You may need to tilt the machine to the side for the blades to whip at all— it took my little processor about a minute.

Add herbs to mixture, and blend on high for 30 seconds-2 minutes, until the liquid is mostly uniform (unless you like the bit of herbs). Now it's done! You can store the second portion in the fridge for up to 6 hours.