Ingredients

• 2 cups heavy cream
• 1/2 cup chopped basil
• 1/4 cup chopped fennel fronds
• 1/4 cup chopped chives
• 1 1/2 teaspoons finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, finely grated
• Pinch of crushed red pepper flakes
• Kosher salt, freshly ground pepper

Instructions

1. Purée cream, basil, fennel, chives, lemon zest, lemon juice, garlic, and red pepper flakes in a food processor or with an immersion blender until thick and creamy, 15–30 seconds; season with salt and pepper.
2. Cream can be made 3 days ahead. Cover and chill.