Make garlic confit out of 20 cloves/2 heads of garlic (peeled) and 2/3 cup EVOO. Put into blender (including oil) with 1 cup packed basil leaves, 1/4 cup parsley, and some other herbs of your choice (mint, dill, etc.). 1/4 cup scallions. 1/2 cup grated parm. 3 Tbs lemon juice, and zest of two lemons. 1 1/2 tsp kosher salt. Whiz until smooth.

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