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Food & Drink
Makes 1 cup of sauce
2heaped tablespoons salt-packed capers
1salt-packed anchovy fillet (or 2 anchovies preserved in oil)
3 1/2ounces (100 grams or 1 bunch) flat-leaf parsley
Juice of 1 lemon
1/4cup (60 milliliters) extra-virgin olive oil
Salt and pepper, to taste
If using salt-packed capers and anchovies (which is highly recommended), first rinse the excess salt off them, then place in a bowl of fresh water to soak for about 15 minutes. Remove and drain on paper towels. The anchovy will need to have the spine removed: Starting from the tail end, split the anchovy in two lengthways and pull out the spine. You will now have two fillets.
Blend the anchovies, garlic, herbs, capers, and lemon juice together thoroughly with a food processor or immersion blender (or chop together with a large kitchen knife or mezzaluna). Add enough olive oil until you have a smooth, paste-like consistency. Taste for seasoning (important, as the salt-packed capers and anchovies will already be quite salty) and add any salt and freshly cracked pepper as needed. Store in a jar in the fridge if not using right away. It will keep well for a week