Chop the herbs, chili and garlic very finely with a knife, add into a bowl.
Add the fresh lemon juice, sea salt and olive oil. Taste and see if you need any more olive oil or salt. I start with 1/4 cup of olive oil and add more if I want the sauce to be more runny or not.
The sauce keeps in the fridge for about a week. Use on eggs, meat, fish, sweet potato avocado toasts and more.