This recipe goes with: Tomato Tea Sandwiches, Squash Tart, Squash and Halloumi Salad, Grilled Ratatouille Skewers, Field Pea, Corn, and Bacon Salad, and Eggplant-Yogurt Dip.
How to Make It
Process basil leaves, olive oil, parsley leaves, mint leaves, lemon zest, 2 tsp. lemon juice, 1 tsp. kosher salt, and garlic clove in a food processor or blender until smooth. Add additional kosher salt or lemon juice, if desired. Cover and chill until ready to use. Use within 2 days.