Parsley Vinaigrette

Parsley Vinaigrette

Adapted from Epicurious

• 2 cups (packed) flat-leaf parsley (leaves and stems)
• 1/2 cup olive oil
• 3 tablespoons fresh lemon juice
• 1/2 tablespoon Champagne vinegar
• 1 garlic clove, crushed
• Kosher salt and freshly ground black pepper

1. Pulse parsley, oil, lemon juice, vinegar, and garlic in a food processor until well blended.
2. Season to taste with salt and pepper.