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.

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