Ingredients:

  • 2 cups Fresh Basil leaves, tightly packed (60g)
  • 1/2 cup Italian Flat Leaf Parsley (15g)
  • 4 cloves Garlic, minced (12g)
  • 1 small Shallot, brunoised (20g)
  • 1/2 tsp Red pepper flakes (1g)
  • 1/2 cup Extra Virgin Olive Oil (108g)
  • 1/4 cup Red Wine Vinegar (60g)
  • 1 tsp Kosher salt (6g)
  • 1/2 tsp Freshly cracked black pepper (1g)

Instructions:

  1. Prepare the shallot. Finely brunoise the 1 small shallot into 1/8 inch pieces.
  2. Mince the garlic. Use 4 cloves of garlic and mince them until they are almost a paste.
  3. Combine with acid. Place the shallots, garlic, 1/2 tsp red pepper flakes, 1 tsp kosher salt, and 1/4 cup red wine vinegar into your glass bowl.
  4. Let it sit. Allow this mixture to rest for 5 to 10 minutes until the shallots look slightly translucent.
  5. Prep the basil. Take your 2 cups of tightly packed basil and 1/2 cup parsley; ensure they are completely dry.
  6. Slice the leaves. Stack the basil leaves, roll them like a cigar (chiffonade), and then slice through them once. Stop when they are finely chopped but not mushy.
  7. Rough chop the parsley. Do the same with the parsley, aiming for a similar size to the basil.
  8. Stir the herbs in. Add the chopped herbs to the vinegar and shallot mixture.
  9. Slowly add oil. Pour in 1/2 cup extra virgin olive oil while stirring with a fork. The sauce should look like gems suspended in liquid gold.
  10. Season to finish. Add 1/2 tsp freshly cracked black pepper.
  11. Final rest. Let the sauce sit at room temperature for 20 minutes until the oil has turned a pale, fragrant green.