Recipe Details
Ingredients (yields servings)
- 2 cups flat-leaf parsley leaves
- 1 cups basil leaves, larger ones cut into a chiffonade
- 1/2 cups tarragon leaves, larger ones cut smaller
- 1/2 cups chives, cut into 1-inch lengths
- 3/4 cups baby arugula leaves
- 3/4 cups chervil sprigs
- 1/2 cups small cilantro or dill sprigs
- 2 tablespoons fresh lemon juice
- 6 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
Cooking Instructions
For cooking instructions, please visit finecooking.com
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