Name: Citrus-Chimichurri Vinaigrette
Total time: 10 min
Yield: Makes about 1 cup
Ingredients: ½ cup loosely packed fresh flat-leaf parsley; ¼ cup loosely packed fresh cilantro; 1 garlic clove, coarsely chopped; 1 teaspoon kosher salt; ½ teaspoon coarsely ground pepper; 3 tablespoons fresh orange juice; 2 tablespoons fresh lime juice; ¼ teaspoon ground red pepper; ⅓ cup olive oil

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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Citrus-Chimichurri Vinaigrette

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