Recipe information
Yield
makes 1 generous cup
Ingredients
2 cups loosely packed fresh flat-leaf parsley leaves
1 cup loosely packed mixed fresh tender herb leaves, such as dill, tarragon, chives, lemon balm, basil, spearmint, chervil, and/or fennel fronds
2 scallions, white and green parts, thinly sliced
1 tablespoon finely chopped brined capers
2 oil-packed anchovy fillets, finely chopped
1 hard-boiled egg yolk, finely grated
1/4 teaspoon kosher salt
Freshly ground black pepper
Chile flakes
1/2 cup extra virgin olive oil, plus more as needed
Grated zest and juice of 1/2 lemon
Preparation
Chop the parsley, herbs, and sliced scallions very fine. Put them in a small bowl and add the capers, anchovies, egg yolk, salt, pepper, and chile flakes to taste. Mix well, and slowly drizzle in the oil, stirring. Add the lemon zest and juice. If the sauce seems too thick, add a touch more oil. Adjust the seasoning if needed.
