2 cups firmly packed parsley leaves
1 cup firmly packed mint leaves
1/2 cup oregano leaves
3 Tbsp rinsed capers
6 cloves garlic
5 anchovy fillets
1 Tbsp dijon mustard
1 Tbsp chile flakes
1 Tbsp salt
2 tsp cumin
1 tsp black pepper
2 cups olive oil
1/4 cup sherry vinegar
1/4 cup lemon juice
- puree in blender
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