- 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.
[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][fusion_button color=”#FFF” background=”#b1bb28″ size=”medium” src=”https://ballarddesigns.com/howtodecorate/wp-content/uploads/2013/08/SL_Citrus_chimi_vinaigrette.pdf”]Download Recipe PDF[/fusion_button][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
