Recipe information
Yield
makes 3/4 cup
Ingredients
1 cup firmly packed fresh flat-leaf parsley leaves, chopped
3 tablespoons capers, drained, rinsed, and chopped
2 anchovies in oil, drained and finely chopped
2 garlic cloves, minced
1/2 shallot, chopped
Finely grated zest of 1 lemon
1/2 teaspoon freshly ground black pepper
Pinch of red pepper flakes
1/2 cup extra-virgin olive oil
Preparation
In a small bowl, combine all the ingredients, mixing well with a spoon.
