2tablespoonsfresh chopped herbssuch as oregano, rosemary and thyme
1tablespoonlemon juicefrom ½ lemon
freshly ground black pepperto taste
To bloom the herbs, combine 2 tablespoons olive oil with fresh chopped herbs in a small container. Heat in the microwave until the oil is hot, just about 30 seconds. To bloom herbs on the stove, heat the oil and herbs in a small saucepot over medium heat until aromatic, about 1-2 minutes.
Combine the hot herbs and oil with remaining ingredients in a food processor. Process until smooth. Scrape down the food processor sides as needed. Serve chilled with a swirl of olive oil and freshly ground black pepper to taste.
Herbs: Replace one tablespoon fresh chopped herbs with one teaspoon dry as needed. You can also bloom the dry herbs. Storage: Refrigerate in a closed container for 4-5 days. Freeze for up to 3 months. To use, let thaw in the fridge for at least 12 hours.