Pulse the basil and tarragon in a food processor until fine (or finely chop the herbs by hand).
Combine the herbs, olive oil, and salt in a small pan over medium-low heat. Bring to simmer, then remove from heat and let sit, covered, for 15-20 minutes.
Uncover and let cool.
Drizzle over a roasted beet salad (recipe found on Heartbeet Kitchen) or store, covered, in the refrigerator for up to one week.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.