This ubiquitous green sauce appears in a myriad of cuisines, menus, and dishes. Keeping the ingredients to three or four soft herbs allows for each one to come through, a touch of garlic makes it aromatic, and olive oil adds richness and helps bring out all the fresh flavors. I add a bit of spice by adding a teaspoon of red pepper flakes, but you don’t have to.
It also freezes beautifully, so double the recipe and freeze the extra in cups or Ziplock bags for later use.
