Food and Recipes Recipes Herb Vinaigrette Be the first to rate & review! This recipe was made to pair with our Pasta with Heirloom Tomatoes, Goat Cheese, and Basil recipe, but we bet you'll find plenty of inventive ways to serve it up. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines and Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on June 15, 2018 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez; Styling: Caroline M. Cunningham Hands On Time: 10 mins Total Time: 10 mins Yield: Makes about 3/4 cup Ingredients 2 tablespoons red wine vinegar 1 tablespoon fresh lemon juice 4 small garlic cloves 1/2 cup canola oil 12 fresh basil leaves 1/2 cup fresh flat-leaf parsley leaves 1/2 cup grated Parmesan cheese Kosher salt Freshly ground black pepper Directions Process vinegar, lemon juice, and garlic cloves in a food processor until smooth. With processor running, pour oil through food chute in a slow, steady stream, processing until blended. Add basil leaves and parsley leaves, and process until smooth. Add Parmesan cheese; pulse to combine. Stir in kosher salt and freshly ground black pepper to taste. Serve immediately, or refrigerate in an airtight container up to 5 days. Rate it Print