- 2/3 cup olive oil
- 6 tablespoons drained capers
- 6 tablespoons chopped fresh parsley
- 6 anchovy fillets, chopped
- 1/4 cup fresh lemon juice
- 2 large garlic cloves, halved
- Blend all ingredients in processor until coarse puree forms. Season sauce with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.)