[DRAFT]
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | About 3 cups |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 655 |
| Total Fat | 72 g |
| Saturated Fat | 10 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 1 mg |
| Sodium | 395 mg |
| Serving Size | 1 of 6 servings |
| Calories | 655 |
| Total Fat | 72 g |
| Saturated Fat | 10 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 1 mg |
| Sodium | 395 mg |