Recipe by Amanda Haas, culinary director of Williams-Sonoma and author of The Anti-Inflammation Cookbook (Chronicle Books, 2016). This Argentine-style herb sauce, says Amanda, "is like an obsession for me. I love the vibrant color and how versatile it is--you can take whatever herbs you have in the fridge and throw them in."
Makes about 1 cup (serving size: 1 tbsp.)
In a food processor, pulse lime juice, garlic, 1/2 tsp. salt, parsley, basil, and cilantro until coarsely chopped. Drizzle in oil, pulsing, until a thick sauce forms (you may not need all the oil). Taste and season with salt.
Make ahead: Up to 1 week, chilled airtight.