Ingredients:

  • ½ cup (15g) fresh flat-leaf parsley, finely minced
  • ¼ cup (10g) fresh cilantro, finely minced
  • 2 tbsp (5g) fresh mint leaves, chiffonade
  • 2 tbsp (5g) fresh chives, snipped
  • 1 tbsp (2g) fresh dill, chopped
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 1 small clove (3g) garlic, microplaned

Instructions:

  1. Gather all fresh herbs and pat them completely dry with a paper towel. Use a very sharp knife to mince the parsley, cilantro, and dill until they are uniform, small fragments. Cut the mint into thin, needle-like ribbons (chiffonade).
  2. In a small bowl or jar, combine the olive oil, lemon juice, grated garlic, salt, and pepper. Whisk vigorously for 30 seconds until the mixture looks glossy and integrated.
  3. Fold the minced herbs into the emulsion using a gentle stirring motion until the herbs are fully coated. Let it sit for 5 minutes at room temperature to allow the flavors to meld before serving.