Basil Cilantro Vinaigrette
Note: Serve this Southwest-inspired chimichurri with a grilled tri tip or steak.
5 ounces fresh basil
2 bunches fresh cilantro
1 cup seasoned rice vinegar
2 tablespoons honey
1/4 red onion
8 cloves garlic
6 ounces frozen concentrated orange juice
1 cup canola oil plus more if needed
Place all the ingredients, except the oil, into a blender and puree it. With the motor running, add the oil in a steady stream until emulsified and the desired consistency. Store in an airtight container in refrigerator for up to 1 month. Drizzle on everything from steaks to salads.
-- Eduardo Posada, executive chef, Posada