In a food processor, add 1 cup of mayonnaise, a generous handful of fresh basil leaves, a handful of Italian parsley leaves, 2 tablespoons of distilled white vinegar, and 1 clove of garlic. Blend on medium speed until well mixed and creamy, about 30 seconds to 1 minute.

While the processor is running, slowly drizzle in ½ cup of light oil. This gradual addition is key for a thick, smooth emulsion. Keep blending for another 30 seconds until velvety.

Taste the dressing, then add kosher salt and freshly cracked black pepper to taste; start with about ½ teaspoon of each, adjusting as needed. Blend briefly to incorporate.

Transfer the dressing to an airtight container and refrigerate for about 30 minutes to enhance flavors. Stir before serving.