- Olive oil
- Garlic cloves
- Lemon juice
- Chill 1 1/2 cups olive oil in the freezer for 20 minutes. In a blender or a food processor, puree 2 garlic cloves and olive oil on low, then slowly add in 4 cups greens (1 part basil, 2 parts parsley, and 4 parts arugula). Slowly increase speed, pureeing until smooth. Whisk in 1 tablespoon salt, 1/4 cup lemon juice, and 5 tablespoons grated Parmesan. Adjust seasoning to taste.
- Created by Jeff Mahin, chef/partner at Stella Barra in Chicago