Sauce Vierge - cooking recipe

Ingredients

1 lemon, peeled and sectioned
2 tablespoons fresh lemon juice
1 shallot, minced
1 garlic clove, minced
1/4 teaspoon ground coriander
3 tablespoons fresh basil, chopped
1 tablespoon fresh chervil, chopped
1 tablespoon fresh tarragon, chopped
4 cups tomatoes, seeded and diced (use a variety)
1/2 cup extra virgin olive oil
sea salt
pepper

Preparation

Stir together and season with sea salt and freshly cracked black pepper, to taste.
Chill without adding the fresh herbs or serve right away. This will not hold for long once the fresh herbs are added. The olive oil solidifies in the refrigerator so it must be brought up to room-temp. before serving.