Fresh, bright, and flavorful, this herby Italian condiment is brilliant on almost anything, from eggs to meatballs. But it’s also a fantastic sauce or dip for roasted vegetables. The sauce keeps, covered in the fridge for 3 days (press plastic wrap directly on the sauce surface to prevent browning of the herbs).
Ingredients List
- 1½ cup loosely packed, fresh Italian parsley leaves
- 3 Tbsp capers, drained
- 2 anchovy fillets or 2 tsp anchovy paste
- 1 medium clove garlic, smashed
- zest and juice of 1/2 lemon
- pinch of red pepper flakes
- 2/3 cup extra-virgin olive oil
- sea salt and freshly ground pepper
Instructions
- In a blender, combine the parsley, capers, anchovies, garlic, lemon zest and juice, red pepper flakes, and 1/4 teaspoon pepper. Pulse to combine, then stream in the olive oil and blend until smooth and thick. Season to taste with salt and pepper, if desired.
Credits
RecipeEric Lundy
PhotographyErin Ng
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