Ingredients:
1/4 Cup Italian Parsley
4 Leaves Fresh Basil
1 Clove Garlic
1 Large Shallot, about one ounce
1/2 tsp. Coarse Ground Black Pepper
1/2 tsp. Kosher Salt
1/2 TBS. Dry Oregano
2 TBS. Dijon Mustard
6 TBS. Balsamic Vinegar
2 TBS. Lemon Juice
8 TBS. Olive Oil
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Gather and measure all the ingredients. Rinse and dry basil and parsley. Peel shallot and garlic.
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Rough chop basil, parsley, garlic and shallot.
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Place all ingredients, minus the olive oil, into a blender of food processor.
Run the machine to puree the ingredients together.
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As the machine is running, slowly drizzle the oil into the dressing.
Stop blending when all of the oil is absorbed into the dressing.
Pour dressing into a bowl and reserve until needed.
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