- 3 tbsp red wine vinegar
- 5 tbsp extra virgin olive oil
- 3 cloves garlic, crushed
- 1 tbsp chopped basil
- 1 tbsp chopped parsley
- Salt to taste
- A dash of freshly cracked black pepper
- Put vinegar, salt and ground black pepper in a bowl. Whisk to combine.
- Slowly add in olive oil, garlic, basil and parsley, whisking constantly until the dressing is well blended.
- Check seasoning. This vinaigrette can be refrigerated for 34 days.