c capers, drained
zest from 1 lemon
tbsp lemon juice
c olive oil
c coarsly chopped flat leaf parsley
Whirl garlic in a food processor until finely chopped. Add anchovey, capers, lemon zest and lemon juice. Pulse in olive oil just until combined. Add parsley and pulse just until slightlyl chunky, but not pureed. Use immediately or refrigerate in a sealed jar for up to 2 weeks.