MAKES ABOUT 1 CUP The sauce can be made 8 hours before serving. Don’t forget to zest the lemon before you juice it, and if you don’t have a lemon handy, use 2 tablespoons red wine vinegar in place of the lemon juice.
Ingredients
3/4cuphigh-quality extra-virgin olive oil
1clovegarlic,grated
1/2teaspoonkosher salt
Zest and juice of 1 lemon
1tablespooncapers,chopped
3anchovy fillets,chopped, or 1 tablespoon anchovy paste
3/4cupfirmly packed Italian parsley,chopped
1/2teaspoonred pepper flakes
Instructions
In a small bowl, whisk together all of the ingredients and reserve at room temperature until ready to use.