2 cloves garlic, crushed
2 tbsp. Dijon mustard
1/2 c. red wine vinegar
1 tsp. ground black pepper
1 c. extra virgin olive oil
1/2 c. fresh basil leaves, chopped
1/2 c. fresh parsley, chopped

Combine garlic, mustard, vinegar and pepper in small bowl. Whisk well. Add oil in slow stream. Whisk constantly until vinaigrette has thickened slightly. Fold in basil and parsley. 1 1/2 cups.