Ingredients
1 cup fresh basil leaves
1/2 cup fresh flat-leaf parsley, leaves
2 tablespoons Orange-Juice Reduction
Salt and freshly ground pepper
3 tablespoons freshly squeezed lemon juice
3 tablespoons canola oil
Preparation
Place the basil, parsley, and orange-juice reduction in the jar of an electric blender, and season with salt and pepper. Puree mixture, adding the lemon juice 1 tablespoon at a time. With the mixer running, slowly drizzle in the canola oil. Store the vinaigrette in an airtight container, refrigerated, up to 3 days.
