🥘 Ingredients
- flat-leaf parsley leaves and tender stems 1 cup
- fresh basil leaves or more parsley; see Note 1 cup
- extra virgin olive oil 0.67 cup
- red pepper flakes or chili flakes of choice 0.12 tsp
- kosher salt 0.5-1 tsp
- lemon juice 2 tsp
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If you have leftover basil, here’s how to store it: For basil with roots, trim the ends (like flowers), then store the basil in a jar with just a little bit of water, in a place where it can get some sunlight if possible, and loosely cover it with a plastic bag or reusable alternative. Change the water daily or every other day. For pre-clipped basil in a box, leave it as is, but line the bottom and top of the box with a paper towel; if your kitchen is warm, refrigerate it after a few days. For potted basil plants, give them some sunlight and keep the soil moist. Note: Wash only when ready to use.
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1Prepare: flat-leaf parsley leaves and tender stems , fresh basil leaves or more parsley; see Note , extra virgin olive oil , red pepper flakes or chili flakes of choice , kosher salt , lemon juice .
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2Add the parsley and basil to a food processor and blend until finely chopped. With the motor running, gradually pour in the olive oil and blend until the mixture emulsifies.
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3Transfer the mixture to a jar for which you have a lid. Stir in the red pepper flakes (if using), 1/2 tsp kosher salt, and lemon juice. Taste, adding more salt, lemon juice, and/or chili flakes (if using) to taste.
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4Store in the sealed labeled jar in the fridge for about 1 week.