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Recipe Summary

Yield:
1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a mortar, pound the herbs to a paste. (You may have to do this in batches.) Work in 2 tablespoons of the olive oil, then transfer to a medium bowl. Pound the garlic with the anchovy and add to the bowl.

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  • Gently pound the capers until they're partially crushed and add to the bowl. Stir in the remaining olive oil, a pinch of pepper and a squeeze of lemon juice. Taste for balance and seasoning.

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