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[DRAFT]

Recipe courtesy of Bob McGee

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Total:: 1 hr 20 min
Active:: 20 min

Yield:: About 3 cups

Level:: Easy

Ingredients

1 cup fresh flat parsley leaves, shocked in ice water, drained and patted dry, finely chopped
1 cup fresh oregano leaves, shocked in ice water, drained and patted dry, finely chopped
1/2 cup fresh tarragon leaves, shocked in ice water, drained and patted dry, finely chopped
2 tablespoons brine-packed capers, drained, finely chopped
1 teaspoon chili flakes
2 salt-packed anchovies, rinsed, dried and finely chopped
1 clove garlic, finely chopped
Zest and juice of 1 lemon, zest finely chopped
2 cups olive oil
Sea salt
Freshly ground black pepper

Directions

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.

Recipe courtesy Bob McGee

My Private Notes

Name: Bob McGee's Herb Oil
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: About 3 cups
Ingredients: 1 cup fresh flat parsley leaves, shocked in ice water, drained and patted dry, finely chopped; 1 cup fresh oregano leaves, shocked in ice water, drained and patted dry, finely chopped; 1/2 cup fresh tarragon leaves, shocked in ice water, drained and patted dry, finely chopped; 2 tablespoons brine-packed capers, drained, finely chopped; 1 teaspoon chili flakes; 2 salt-packed anchovies, rinsed, dried and finely chopped; 1 clove garlic, finely chopped; Zest and juice of 1 lemon, zest finely chopped; 2 cups olive oil; Sea salt; Freshly ground black pepper