One of my favorites, especially with grilled meats - either as a marinade, a sauce, or both. This is a traditional South American (Argentinian?) sauce, and has many variations. This recipe is the result of a few different recipes I have seen, and I may modify it as I use it a few more times.
Ingredients:
3/4 Cup Extra Virgin Olive Oil
1/3 Cup Sherry Wine Vinegar
1 Tbl Lemon Juice
1 Cup Chopped flat leaf parsley
4 Tbl Chopped fresh basil leaves
2 Tbl Chopped fresh oregano leaves
3 Tbl Minced garlic
2 Tbl Minced shallots
3/4 tsp Fresh cracked black pepper
2 1/2 tsp Kosher salt
1/4 tsp Crushed red pepper
Directions:
Put all into food processor and pulse until mixed.
This is a variation of a different recipe that will yield a thicker sauce.
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