Recipe courtesy of Bob McGee
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1 hr 20 min
20 min
About 3 cups



Combine the parsley, oregano, tarragon, capers, chili flakes, anchovies, garlic and lemon zest in a bowl. Slowly whisk everything together as you drizzle in the olive oil. Let it rest for 1 hour at room temperature, and then add the lemon juice and salt and black pepper to taste.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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