[DRAFT]
- Level: Easy
- Total: 1 hr 20 min
- Active: 20 min
- 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
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.
