Ingredients

• 2/3 cup olive oil
• 6 tablespoons drained capers
• 6 tablespoons chopped fresh parsley
• 6 anchovy fillets, chopped
• 1/4 cup fresh lemon juice
• 2 large garlic cloves, halved

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Instructions

1. Blend all ingredients in processor until coarse puree forms. Season sauce with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.)