1 1/4 c. light olive oil
3/4 c. red wine vinegar
1/2 c. fresh basil leaves
2 tbsp. fresh oregano leaves or 3/4 tsp. dried oregano
2 cloves garlic
1 tsp. salt
1/2 tsp. black pepper

Combine ingredients in blender. Whirl until smooth. Store in glass jar with tight fitting lid for up to two weeks. Shake well before using.