Herb Vinaigrette

2 T. red wine vinegar
1 T. fresh lemon juice
4 small garlic cloves
1/2 c. canola oil
12 fresh basil leaves
1/2 c. fresh flat-leaf parsley leaves
1/2 c. grated Parmesan cheese
Kosher salt
Black pepper

Process vinegar, lemon juice, and garlic in a food processor until smooth. With processor running, pour canola oil through the chute in a slow, steady stream, processing until blended. Add basil and parsley leaves, and process until smooth. Add Parmesan cheese and pulse to combine. Stir in salt and pepper to taste. Serve immediately, or refrigerate in an airtight container up to 5 days.

Makes about 3/4 cup.

Southern Living magazine, July 2015, p. 111.