2 cloves garlic
2 anchovies, drained
1/2 tsp. crushed red pepper flakes
1/2 seeded lemon, chopped with peel
1/4C. fresh oregano leaves
1/4 C. extra-virgin olive oil
kosher salt and fresh ground black pepper
Place garlic, anchovies, and red pepper flakes in a mini processor and finely chop. Add lemon (with peel) and oregano, pulse a few times to coarsely chop. Add oil and process until smooth. Season with salt, pepper and additional lemon juice if needed.
Can be made 2 days ahead of time and chilled.
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