In a food processor or high-speed blender, combine cream cheese, basil, chives, parsley, tarragon, garlic, and lemon juice. Blend until smooth, scraping down the sides as necessary. Add salt and pepper to taste.
Refrigerate at least 10 minutes to blend flavors. Serve on bagels, sandwiches, or with crackers.
To make this cream cheese spread vegetarian, omit the Worcestershire sauce.