Salsa Verde (Mexican Herbs and Garlic Salsa)

In a simple sauce like this, be sure to use great-tasting olive oil - the flavour really comes through and elevates the fresh herbs.

¾ cup extra-virgin olive oil
1½ Tbsp. lemon juice, freshly squeezed
1 clove garlic, minced
3 Tbsp. fresh parsley, finely chopped
3 Tbsp. fresh tarragon, finely chopped
3 Tbsp. fresh dill, finely chopped
3 Tbsp. fresh mint, finely chopped
3 Tbsp. fresh chives, finely chopped
sea salt

In a large bowl, whisk all the ingredients. Season with salt.

Makes 1 cup.

Make-Ahead: This salsa verde can be refrigerated overnight.