How to Make It
In a blender, place garlic, bay leaves, jalapeños, sea salt, and sherry vinegar. Blend until smooth. Transfer purée to a medium bowl. Add parsley, oregano, and basil, and stir to combine. Whisk in olive oil.
Note: Nutritional analysis includes Basque Beef Tenderloin Crostini (serving size: 2 crostini).