by VSOP taproom: This ubiquitous South American sauce is delicious on steak, chicken, fish, pasta or vegetables.


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)
1⁄4 cup Fresh Taragon, packed
2 tablespoons Fresh Oregano, (can substitue 2 teaspoons dried oregano)
3 tablespoons Fresh Chives, chopped
5 cloves Garlic
1 1⁄2 teaspoons Fine Sea Salt
1 teaspoon Fresh Cracked Black Pepper
2 tablespoons VSOP Champagne Wine Vinegar, (or our pinot noir or barrel aged red wine vinegar or honey or serrano honey vinegar)
1⁄2 teaspoon VSOP Cayenne Pepper Oil, (optional)
1⁄2 cup VSOP Extra Virgin Olive Oil, your favorite medium or robust


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.



Comments are closed.