1 red chilli (seeds removed, unless you love heat!)
50ml Olive oil (you may need a little more)
1 teaspoon Fleur de Sel
Peel the garlic cloves
Roughly chop the herbs, chilli and garlic
put herbs, garlic, chilli and garlic in the food processor and blitz till you have a kind of very rough porridge
squeeze in the lemon and blitz again briefly
Add half the olive oil and blitz again. You want something with the consistency of lumpy double cream. Depending on the volume of herbs you use, adjust the olive oil accordingly
Taste and add salt as necessary.
Leave for at least half an hour to allow the flavours to meld. If you are not using it immediately pop in the fridge. But, bring to room temperature before you serve.
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