Rinse the herbs and pat them dry. Wet leaves = sad pesto consistency. You want crisp, vibrant greens.
Coarsely chop parsley, cilantro, and basil. No need to be fancy—just break them down so the blender can handle it.
Throw in garlic and chili. If you hate biting into garlic, give everything a light smash first.
Add olive oil, lemon juice, vinegar, salt, and pepper. Toss in the sugar if you’re feeling balanced today.
Pulse in a blender or food processor until the mix is chunky-green or smooth, depending on your vibe. Scrape down the sides as needed.
Taste and adjust. More salt? Want more brightness? A splash more oil? You do you.
Store in a clean jar with a thin oil layer on top to extend freshness. Refrigerate up to a week, or freeze in ice-cube trays for easy portions.
