Instructions: MIX AND MATCH YOUR FAVORITE FLAVORSIN THIS PASTE. WE LIKE MINT WITH TROUT AND LAMB, BASIL ON CHICKEN AND TUNA, PARSELY FOR BEEF, CILANTRO WITH SHRIMP AND SALMON, AND SAGE ON CABRITO, DUCK, AND PORK.

MAKES ABOUT 1 1/2 CUPS

IN A FOOD PROCESSOR, COMBINE THE HERBS, GARLIC, AND SALT. PROCESS UNTIL THE HERBS ARE FINELY CHOPPED. ADD THE OIL IN A SLOW STREAM, MIXING THOROUGHLY.

THE PASTE SHOULD BE REFRIGERATED AND USED WITHIN A DAY OR TWO.

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