-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.