Ingredients

• 20 cloves garlic
• 6 jalapeño peppers, (seeds and membranes removed)
• 4 lbs. tomatillos
• 2 lb. Italian flat-leaf parsley leaves
• 1 lb. basil leaves and tender stems
• 1 lb. cilantro leaves and tender stems
• 4 to 8 cups olive oil (abt. 1-2 cups per batch)
• ½ cup lime juice (to taste)
• salt to taste

Instructions

• Do in small batches of about (8 cups of leaves) that will fit in a food processor
• Pulse ingredients until coarsely chopped.
• Drizzle in about 1+ cup olive oil, pulsing, until a thick sauce forms.
• Pour batches into a large pan and mix.
• Season with salt and lime juice.
• Can be frozen