1/2 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup torn fresh basil
2 tablespoons chopped green onions
2 teaspoons drained and rinsed brined capers
1 teaspoon grated lemon rind
1/2 teaspoon anchovy paste
1/4 teaspoon Dijon mustard
1/2 small garlic clove, grated
2 tablespoons extra-virgin olive oil
1 to 2 Tbsp. water
Dash of black pepper
How to Make It
Place first 8 ingredients in a food processor; process until mixture forms a rough paste. Add oil; process just until combined. Add water, 1 tablespoon at a time; process until mixture reaches desired consistency. Transfer to a small bowl; stir in pepper.
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