Fresh Croissants, Danish & French Pastries every Sat & Sun

CALL: (678) 795-2002

Yields8 Servings
 1 cup Fresh Parsley, firmly packed and trimmed of thick stems
 1 cup Fresh Cilantro, packed (use can decrease to 1/2 cup of eliminate if you don't like cilantro)
 ¼ cup Fresh Taragon, packed
 2 tbsp Fresh Oregano, (can substitue 2 teaspoons dried oregano)
 3 tbsp Fresh Chives, chopped
 5 cloves Garlic
 1 ½ tsp Fine Sea Salt
 1 tsp Fresh Cracked Black Pepper
 2 tbsp VSOP Champagne Wine Vinegar, (or our pinot noir or barrel aged red wine vinegar or honey or serrano honey vinegar)
 ½ tsp VSOP Cayenne Pepper Oil, (optional)
 ½ cup VSOP Extra Virgin Olive Oil, your favorite medium or robust varietal
1

Add all of the herbs you are using, garlic, sea salt & pepper to a food processor. Pulse a few times until roughly chopped...do NOT make a paste!

2

Sprinkle wine vinegar and pepper oil (if using) over the roughly chopped herbs.

3

With the food processor running, slowly pour in the Extra Virgin Olive Oil in a steady stream to emulisfy. Taste and re-season if necessary. Enjoy! Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a few days.

Ingredients

 1 cup Fresh Parsley, firmly packed and trimmed of thick stems
 1 cup Fresh Cilantro, packed (use can decrease to 1/2 cup of eliminate if you don't like cilantro)
 ¼ cup Fresh Taragon, packed
 2 tbsp Fresh Oregano, (can substitue 2 teaspoons dried oregano)
 3 tbsp Fresh Chives, chopped
 5 cloves Garlic
 1 ½ tsp Fine Sea Salt
 1 tsp Fresh Cracked Black Pepper
 2 tbsp VSOP Champagne Wine Vinegar, (or our pinot noir or barrel aged red wine vinegar or honey or serrano honey vinegar)
 ½ tsp VSOP Cayenne Pepper Oil, (optional)
 ½ cup VSOP Extra Virgin Olive Oil, your favorite medium or robust varietal

Directions

1

Add all of the herbs you are using, garlic, sea salt & pepper to a food processor. Pulse a few times until roughly chopped...do NOT make a paste!

2

Sprinkle wine vinegar and pepper oil (if using) over the roughly chopped herbs.

3

With the food processor running, slowly pour in the Extra Virgin Olive Oil in a steady stream to emulisfy. Taste and re-season if necessary. Enjoy! Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a few days.

Chimichurri Sauce

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