Use this along side a steak, grilled meat, chicken or atop a piece of matza.
- ¼ cup coarsely chopped shallot
- 2 tablespoons red wine vinegar; more as needed
- Kosher salt
- 1 cup packed fresh flat-leaf parsley
- 1 cup packed fresh basil
- 1 tablespoon fresh oregano
- 2 small cloves garlic, crushed
- 1 teaspoon ground black pepper (or to taste, I use about ½ teaspoon)
- ½ cup olive oil
- Put the shallot, vinegar, and ½ tsp. salt in a small bowl and let sit for about 30 minutes. Transfer to a food processor, add the parsley, basil, oregano, garlic, and pepper and pulse a few times into a coarse purée. While pulsing, add the oil through the feed tube and pulse until combined. Season to taste with salt, freshly ground black pepper, or vinegar.
- Make Ahead Tips
- This sauce may be made 1 day ahead and kept refrigerated; to preserve its color, press plastic wrap directly on the sauce’s surface. Let the sauce sit at room temperature for at least 15 minutes before serving, as cold can mute flavors.