Ingredients

• 1 cup fresh flat parsley leaves, shocked in ice water, drained and patted dry, finely chopped
• 1 cup fresh oregano leaves, shocked in ice water, drained and patted dry, finely chopped
• 1/2 cup fresh tarragon leaves, shocked in ice water, drained and patted dry, finely chopped
• 2 tablespoons brine-packed capers, drained, finely chopped
• 1 teaspoon chili flakes
• 2 salt-packed anchovies, rinsed, dried and finely chopped
• 1 clove garlic, finely chopped
• Zest and juice of 1 lemon, zest finely chopped
• 2 cups olive oil
• Sea salt
• Freshly ground black pepper

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Instructions

1. Combine the parsley, oregano, tarragon, capers, chili flakes, anchovies, garlic and lemon zest in a bowl. Slowly whisk everything together as you drizzle in the olive oil. Let it rest for 1 hour at room temperature, and then add the lemon juice and salt and black pepper to taste.