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
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.