Ingredients
- 3 tbsp chopped flat leaf parsley
- 1 tbsp capers, roughly chopped if large
- 1-2 x anchovy fillets, minced (optional)
- Zest of one lemon, cut in thin strands
- 2 tbsp freshly-squeezed lemon juice
- 6 tbsp extra virgin olive oil
- 1/8-1/4 tsp dried chili flakes
- flaked sea salt and freshly ground black pepper
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