Citrus-Chimichurri Vinaigrette

Ingredients

• 0.3 cup cilantro leaves fresh loosely packed
• 0.5 cup flat-leaf parsley fresh loosely packed
• 1  garlic clove coarsely chopped
• 0.3 teaspoon ground pepper red
• 0.5 teaspoon coarsely ground pepper 
• 1 teaspoon kosher salt 
• 2 tablespoons juice of lime fresh
• 0.3 cup olive oil 
• 3 tablespoons orange juice fresh

Equipment

• food processor
• blender

Directions

1. 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.