How to Make It
Process all ingredients in a food processor until mixture forms a coarse paste, 15 to 20 seconds, stopping to scrape down sides as needed. Transfer paste to a bowl; press plastic wrap directly onto surface, cover bowl tightly with a second piece of plastic wrap, and refrigerate up to 2 weeks.
The finished recipe is great for later uses: It keeps tightly wrapped with plastic wrap in the refrigerator up to 2 weeks, or you can freeze small batches, wrapped in aluminum foil, for quick use at a later date. Use it to make salad dressings (thin it with water or olive oil), dips for crudités (stir it into yogurt or sour cream), or tossed with hot noodles as a pesto alternative.