Author: Adapted from Michael Symon, The Cooking CHannel
Ingredients
1 bulb green garlic
1 teaspoon anchovy paste
2 tablespoons capers
2 tablespoons lemon juice
½ cup parsley
large pinch of red pepper flakes, or to taste
salt and pepper to taste
¼ cup olive oil
Optional: 1-2 teaspoons of water
Instructions
Add all ingredients, except olive oil and lemon, into a food processor or blender.
Blend to combine while slowly adding olive oil.
Adjust salt and pepper as needed.
Once all blended, let the mixture stand while preparing the rest of your meal.
Just before serving mix in lemon juice. Trust me on this part. If you add the lemon juice at the beginning it turns the bright green parsley to olive green!
Unsaturated fat: 1
Notes
Optional: If the sauce is too thick for your liking add a bit of water to thin it out.
