Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: Biker Bash
Print
Total:
5 min
Prep:
5 min
Yield:
About 1 cup
Level:
Easy

Ingredients

  • 3/4 cup extra-virgin olive oil
  • 1/3 cup fresh parsley leaves, roughly chopped
  • 1 tablespoon capers, drained
  • 2 oil-packed anchovies, chopped
  • 1 clove garlic, peeled
  • Juice of 1/2 a lemon

Directions

Add the olive oil, parsley, capers, anchovies, garlic and lemon juice to a food processor and blend until smooth. Can be kept refrigerated in a covered container for up to 3 days.

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