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
Pulse parsley, oil, lemon juice, vinegar, and garlic in a food processor until well blended. Season to taste with salt and pepper.
This vinaigrette is delicious over fish or grilled vegetables.
From epicurious.com