2tbsp VSOP Champagne Wine Vinegar, (or our pinot noir or barrel aged red wine vinegar or honey or serrano honey vinegar)
½tspVSOP Cayenne Pepper Oil, (optional)
½cupVSOP 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
1cupFresh Parsley, firmly packed and trimmed of thick stems
1cupFresh Cilantro, packed (use can decrease to 1/2 cup of eliminate if you don't like cilantro)
2tbsp VSOP Champagne Wine Vinegar, (or our pinot noir or barrel aged red wine vinegar or honey or serrano honey vinegar)
½tspVSOP Cayenne Pepper Oil, (optional)
½cupVSOP 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.
