Recipe by Aaron Oster
Makes 1 quart
3 cups chopped flat leaf Italian parsley
2 cups chopped chives
1 cup chopped oregano
1/2 cup chopped sage
1 cup chopped cilantro
2 cloves of garlic
6 anchovy filets
¼ cup chopped capers (rinsed)
2 cups extra virgin olive oil
¼ cup red wine vinegar
Zest of 1 lemon
1 cup of minced shallots
1. Crush the garlic and anchovy in a mortar and pestle until it creates a fine paste.
2. Add all ingredients EXCEPT the shallots, into a large mixing bowl and combine with olive oil. Keep these items submerged in oil, they can last in the walk-in for up to a week.
3. Season with salt and freshly cracked black pepper and serve.
Image Credit: TheDeliciousLife
