Salsa Verde

Ingredients:

• ½ bunch parsley
• ½ bu mint
• ½ bu cilantro
• 1 small garlic clove, smashed to a paste
• 1 tablespoon diced shallot
• 1 teaspoon champagne vinegar
• ½ cup olive oil

Instructions:

1. Cover the shallot with the vinegar in a small cup, let it macerate for 10 minutes.
2. Separate the leaves from the stems on all of the herbs and chop the leaves finely together.
3. Place them in a bowl with the garlic paste and olive oil.
4. Add the vinegary shallot to the bowl and mix well.
5. Add a pinch of salt.

Enjoy!