Chile-Basil Vinaigrette

Ingredients

• 5 fresh red Fresno chiles (about 3 ounces), thinly sliced
• 1 roasted garlic head (reserved from Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes recipe), peeled and smashed
• .25 cup roughly chopped fresh basil
• .25 cup roughly chopped fresh flat-leaf parsley
• 2 tablespoons grated lemon zest
• 1 tablespoon finely chopped garlic
• 1 tablespoon red wine vinegar
• 1.5 cups extra-virgin olive oil

Steps

1. Combine chiles, roasted garlic, basil, parsley, lemon zest, chopped garlic, and vinegar in a medium bowl. Add oil; whisk to combine.