½ cup D’Avolio EVOO
13 fresh basil leaves
Small handful of chive
Handful of flat leaf parsley
Handful of tarragon
Handful of rosemary
Handful of thyme
1 Teaspoon dried oregano
½ teaspoon capers
Zest and juice of one small lemon
¼ teaspoon Dijon mustard
½ teaspoon of kosher salt
¼ teaspoon of freshly ground black pepper
In a food processor add all of the herbs, mustard, lemon zest, capers, salt, and pepper and puree. Then add the D’Avolio EVOO and lemon juice until mixture can be spooned. After grilling steak place steak on plate, spoon mixture over steak and tent with aluminum foil for 10 minutes. Remove aluminum foil and serve.
