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Citrus-Chimichurri Vinaigrette
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| Yield: Makes about 1 cup Ingredients | |
| 1/2 cup | loosely packed fresh flat-leaf parsley |
| 1/4 cup loosely packed fresh cilantro $ | |
| 1 | garlic clove, coarsely chopped |
| 1 teaspoon | kosher salt |
| 1/2 teaspoon | coarsely ground pepper |
| 3 tablespoons fresh orange juice $ | |
| 2 tablespoons | fresh lime juice |
| 1/4 teaspoon | ground red pepper |
1/3 cup olive oil $
Preparation
Process first 8 ingredients in a blender or food processor until smooth, stopping to scrape down sides as needed. Turn blender on high; gradually add oil in a slow, steady stream. Cover and chill 30 minutes. Store in refrigerator up to 24 hours.
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