25g |
basil, leaves only |
50g |
flat-leaf parsley, very finely chopped, leaves only |
1 |
large garlic clove, finely chopped |
or 2 |
small garlic cloves, finely chopped |
2 tablespoons |
capers, rinsed and chopped |
5 |
anchovy fillets in olive oil, mashed with a fork |
125ml |
extra virgin olive oil |
3 tablespoons |
lemon, juiced |
|
sea salt |
|
freshly ground black pepper |