- 1 clove garlic, peeled
- 1 cup fresh herbs (3/4 cup parsley and 1/4 cup cilantro; 1 cup mint leaves; or 1/3 cup each lightly packed chervil, chopped tarragon, and chopped chives)
- 1 tablespoon red-wine vinegar
- 1/2 teaspoon coarse salt
- 1/4 teaspoon red-pepper flakes
- 1/3 cup extra-virgin olive oil, plus more for storing
- Pulse garlic in a food processor until coarsely chopped. Add herbs, vinegar, salt, and pepper flakes, and pulse until herbs are finely chopped.
- With the motor running, slowly add oil via the feeding tube, stopping to scrape down sides of bowl if necessary. Once oil is incorporated, pulse a few more times until sauce resembles a uniform, thin paste.
- Transfer to a small container with a tight-fitting lid. Before sealing, drizzle a thin layer of oil over sauce to prevent discoloration.
Sauce can be refrigerated up to 1 week. (The garlic flavor becomes more robust the longer it sits.)