Ingredients
6–8 serrano chiles
1 bunch basil
1 bunch cilantro
1 bunch parsley
1 1/4 cups TAO Extra Virgin Olive Oil
2 1/2 teaspoons. kosher salt
One 8″ metal or bamboo skewer
Directions
Prepare a grill for medium-high heat. Thread chiles onto skewer and grill, turning often, until charred and softened about 6 minutes. Let cool; remove stems.
Meanwhile, pluck leaves from basil and leaves and tender stems from cilantro and parsley. (You should have about 2 cups of each herb.)
Pulse chiles, basil, cilantro, and parsley in a food processor until finely chopped. Add oil, vinegar, and salt and pulse until a thick, slightly textured sauce forms.
The sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.