Gather 2 cups of pitted Castelvetrano olives and 6 tablespoons of olive brine, chop ½ cup of fresh parsley, 2 tablespoons of fresh dill, and ½ cup of fresh basil.

Transfer the olives and olive brine into a food processor. Add chopped parsley, dill, basil, and 2-3 garlic cloves. Pour in 6 tablespoons of olive oil.

Sprinkle in salt and pepper to taste, enhancing the flavor of the sauce.

Blend the mixture on high until smooth, resembling a pesto consistency, about 30 seconds to 1 minute.

Taste and adjust seasoning with more salt, pepper, or a splash of lemon juice, then blend briefly.

Serve the sauce over pasta or use as a spread or dip. Store any leftovers in an airtight container in the refrigerator for up to 4 days.