1 cup loosely packed fresh flat-leaf parsley, roughly chopped (about one small bunch)
10 large fresh basil leaves
1/4 tsp dried oregano
2 medium cloves garlic, roughly chopped (about 2 tsp)
1/4 cup high-quality red vinegar
1 1/2 tsp honey
3/4 cup extra virgin olive oil
kosher salt and freshly ground pepper to taste
1. Combine parsley, basil, oregano, garlic, vinegar, and honey in the bowl of a food processor and process until a paste forms.
2. With the machine running, drizzle in the olive oil to form an emulsion.
3. Season to taste with salt and pepper. This vinaigrette is best used immediately but can be stored in a sealed container in the refrigerator for up to 5 days.
Recipe courtesy of seriouseats.com