- 1 whole salted anchovy or 4 anchovy filets
- 2 cloves garlic
- ¼ tsp Reshampatti pepper, ground
- 2 Tbsp capers
- 2 lemon zest, grated
- Pepper to taste
- 4 Tbsp lemon juice
- ½ cup olive oil
- 2 Tbsp parsley, chopped
Rinse anchovies well, chop, and place in a mortar with garlic, chile and capers. Reduce to a fine purée.
Add lemon zest, pepper, and lemon juice; stir well with the pestle. Incorporate the oil, then the parsley.
Recipe from the book The Spice Trekkers Cook at Home