-Heat 3 TBS olive oil in a small sauté pan.

-Add 5 thinly sliced garlic cloves and cook until softened, about 5 minutes.

-Transfer to a food processor.

-Wash and shake spin dry the following:

1 bag of basil

Half a bunch of flat leaf parsley

-Roughly chop it and add it to the food processor along with 1 TBS fresh lemon juice.

-Process until well combined, then leave the motor running and slowly dribble in ½ cup extra virgin olive oil.

-Add salt and pepper to taste then process again.

-The sauce is best fresh, but will keep for up to 3 days.