- 1/2 cup fresh tarragon leaves
- 1 teaspoon minced shallots
- 1 or 2 (if me) teaspoons minced garlic
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup virgin olive oil
- Combine all of the ingredients in a food processor or blender, and puree for one minute. Store in an airtight jar in the refrigerator for up to one week.