2/3 cup (serving size: 2 teaspoons)

Here's the taste of a summer herb favorite in a light drizzle that's perfect over fish and veggies just off the grill. We loved it with thickly sliced, grilled eggplant and Vidalia onion.

How to Make It

Place all ingredients in a food processor; process until smooth. Refrigerate in an airtight container for up to 1 week.

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