Ingredients:

  • 1 cup packed fresh basil leaves
  • 1/2 cup packed Italian flat-leaf parsley
  • 2 cloves garlic
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/2 cup extra-virgin olive oil

Instructions:

  1. Pulse the basil, parsley, and smashed garlic in the food processor until the herbs are coarsely chopped; avoid over-processing into a smooth puree.
  2. Add the red wine vinegar, lemon juice, salt, pepper, and red pepper flakes. Pulse 3-4 times more to set the color and prevent oxidation.
  3. While the processor is running on low, slowly drizzle in the olive oil in a steady stream. Stop immediately once incorporated to maintain a slight chunkiness.