Description
- 1/4 cup capers in salt
- 4 anchovy filets
- 3 cloves garlic
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped arugula
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped tarragon
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh sage
- 1 cup extra-virgin olive oil
- 1/4 teaspoon sea salt
Ingredients
Units Scale
- 1/4 cup capers in salt
- 4 anchovy filets
- 3 cloves garlic
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped arugula
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped tarragon
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh sage
- 1 cup extra-virgin olive oil
- 1/4 teaspoon sea salt
Instructions
- Soak capers in cold water 1 hour then drain.
- Soak anchovies in cold water 15 minutes then pat dry and remove bones with tweezers.
- Using mortar and pestle, smash capers, anchovies and garlic, until smooth, then transfer to large bowl.
- Add all herbs and olive oil. The consistency should be chunky but not oily.
- Season with sea salt.
- Prep Time: 1 hour 20 minutes
- Category: Sauce
- Cuisine: American