Recipe courtesy of Rachael Ray
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Total:
10 min
Prep:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 cup packed fresh herbs, coarsely chopped, (any mixture of parsley, thyme, rosemary, oregano, basil or cilantro leaves)
  • 2 large shallots or 1 small onion, chopped
  • 1 large clove garlic, grated or finely chopped
  • Salt and freshly ground black pepper
  • 3 tablespoons red wine vinegar
  • 1/4 to 1/3 cup extra-virgin olive oil
  • Crusty warm bread, for serving

Directions

Put the herbs, shallots, garlic, salt and pepper, to taste, vinegar and oil in food processor bowl. Pulse-process until finely chopped but still a loose sauce. Sauce can be made fresh or refrigerated for a few days in an airtight container.

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