- 1 1/4 cups flat-leaf parsley
- 1 cup fresh chervil leaves
- 3/4 cup fresh tarragon leaves
- Kosher salt
- 1/2 garlic clove
- 2 tablespoons extra-virgin olive oil
- Blanch herbs in a large pot of boiling salted water for 10 seconds. Using a slotted spoon, transfer herbs to a medium bowl of ice water to cool. Drain. Squeeze dry; chop. Purée herbs, garlic, and 3/4 cup ice water in a blender until smooth, about 3 minutes. With machine running, gradually add oil. Season with salt.