The perfect match to chicken, fish or read meat. This sauce will transform your lunch or dinner to the next level.
Makes: 1 1/3 cups
3 shallots, peeled and cut into large chunks
2 Tbs. white wine or sherry vinegar
1 cup fresh flat-leaf Italian parsley
1 cup fresh basil
1 Tbs. fresh oregano
3 cloves garlic
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1. Pulse the shallot in a food processor until finely chopped. Add the vinegar to the bowl of the processor and allow to marinate for half an hour.
2. Add the herbs, garlic and pepper and pulse until coarsely chopped.
3. With the machine running, drizzle in the olive oil to emulsify.
4. Add salt, check for seasoning and add more salt, pepper or vinegar to taste.