Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands-on Time
10 Mins
Total Time
10 Mins
Yield
Makes about 3/4 cup

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. 

How to Make It

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.