Photography: Stephen Devries; Prop Styling: Thom Driver; Food Styling: Mary Claire Britton
Active Time
10 Mins
Total Time
10 Mins
Yield
Makes 3/4 cup

How to Make It

Combine parsley, chives, garlic, and 1 1/2 teaspoons each of the capers and shallot in a food processor. Add oil, and pulse until mixture is blended and chunky, 3 to 4 times. Transfer mixture to a small bowl, and fold in vinegar, salt, pepper, and remaining 1 1/2 teaspoons each capers and shallot.

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