Basil and tarragon purée

Ingredients

• 1 1⁄2 cups basil or cilantro leaves
• 1⁄4 cup French tarragon leaves
• 3 large cloves garlic
• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon freshly ground black pepper
• Zest of 1 lemon
• 3⁄4 cup olive oil or grapeseed oil
• 2 tablespoons lemon juice
• 3 cups parsley leaves
• 3 cups basil leaves and tender stems
• 1 large yellow or white onion, peeled and cut into chunks
• 10 fat scallions (include both white and green parts), roughly sliced
• 40 large cloves garlic (about 5 bulbs), peeled
• 1 cup coarse sea salt

Procedure

1. Place all the ingredients in a large food processor and pulse to combine.
2. When combined, process until smooth, scraping down the sides of the bowl as necessary.
3. Spoon into glass jars and store in the refrigerator for up to 1 year.