How to Make It
In a food processor, pulse lime juice, garlic, 1/2 tsp. salt, parsley, basil, and cilantro until coarsely chopped. Drizzle in oil, pulsing, until a thick sauce forms (you may not need all the oil). Taste and season with salt.
Make ahead: Up to 1 week, chilled airtight.
The Anti-Inflammation Cookbook (Chronicle Books, 2016)