- images.jpg (7.58 KiB) Viewed 68 times
2 tablespoons fresh lemon juice
2 tablespoon roughly chopped fresh chives
3 tablespoons roughly chopped fresh tarragon
1 cup roughly chopped fresh flat leaf parsley
2 anchovy fillets
1 clove garlic, minced
2 teaspoons black pepper
1/4 teaspoon kosher salt
Combine all ingredients in a blender or food processor. Pulse until smooth and the herbs have been well incorporated, about 2-3 minutes. Refrigerate between uses for up to 7 days.