Here is the recipe that I
follow–very loosely.
Juice and zest of 1 lemon
2 anchovy fillets, chopped very fine
2 garlic cloves, chopped very fine
1 tsp drained capers
1 tbsp oregano
1 tbsp flat leaf parsley
1 tsp mint
1/3 C olive oil (I use much less)
1/2 tsp salt
The first 4 ingredients are important
I tend to improvise with the herbs depending on what ends up in my hand
I put everything in a small blender jar and blend everything together rather
than chopping
This keeps for several days (if it lasts that long) in the refrigerator. It
is delicious with fish, grilled meats and probably spread on a piece of
toast or on top of quinoa!
C.Schweiger