1 clove garlic Salt 2 fileted anchovies (preferably salt-packed) 1 teaspoon minced green onion 3/4 cup chopped parsley leaves 2 tablespoons chopped herbs (basil, tarragon, arugula, mint) 1 tablespoon red wine vinegar 2 teaspoons capers in brine 1/2 cup olive oil

Step 1 Place the garlic in a mortar with a pinch of salt and pound it to a paste. Add the anchovies and repeat. Add the onion, parsley, herbs, vinegar, capers and 1 tablespoon of oil and pound and grind until the paste is smooth. Stirring and grinding with the pestle, add the olive oil in 2 or 3 pours, making sure the sauce is well blended before adding more. Taste for salt and serve.

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