from Serious Eats
This sauce is like a chimichurri taken to the next level- fresh and tangy and perfect for brightening up seafood, meat, or roasted veggies!
1 1/2 cups packed, roughly chopped flat leaf parsley
2/3 cup extra virgin olive oil
1/4 cup capers, drained
3 anchovy fillets
1 tablespoon white wine vinegar
1 tablespoon lemon juice
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon freshly grated zest from 1 lemon
Kosher salt and freshly ground black pepper
Place parsley, olive oil, capers, anchovies, vinegar, lemon juice, garlic, and lemon zest in work bowl of a food processor fitted with a steel blade. Pulse until parsley is well chopped, about 10 1-second pulses, stopping to scrape down sides of bowl as necessary.
Season sauce with salt and pepper to taste. Transfer to a small bowl and use immediately.