This is a very versatile sauce that can accompany grilled tri tip, grilled chicken thighs, grilled salmon, or even on portabella mushrooms for a grilled vegetarian dish. The robust, fresh and earthy flavors are a perfect pairing for Knights Bridge Cabernet Sauvignon.
Yield: 2 cups
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh oregano
- ¼ cup chopped fresh cilantro
- 1 tablespoon minced shallots
- 1 tablespoon minced garlic
- 1 tablespoon minced serrano pepper
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 cup extra virgin olive oil
- ¼ cup red wine vinegar
Combine the parsley, oregano, cilantro, shallots, garlic, and serrano pepper. Add the salt, pepper and smoked paprika then stir in the extra virgin olive oil and red wine vinegar.
Use immediately or store in an airtight container in the refrigerator for up to two weeks; bring to room temperature before using.