Ingredients
4 anchovy fillets
2 garlic cloves
2 tablespoons drained capers
1 tablespoon Dijon mustard
1/2 teaspoon crushed red pepper
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Grated rind and juice of 2 lemons
1/2 cup extra-virgin olive oil
How to Make It
Chop first 3 ingredients in a mini food processor (or blender). Add remaining ingredients and process for 1 minute. Refrigerate in a sealed jar for up to 1 week.
CL:AG
