Ingredients

• 1/2 cup chopped fresh tarragon
• 1/2 cup chopped fennel fronds
• 1/2 cup mild olive oil
• 1/4 teaspoon salt

Browse by ingredient

Instructions

1. Purée herbs, oil, and salt in a blender until smooth, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Chill if not using immediately.