- 2 large Lemons, zest and reserve juice
- 50g Red wine vinegar (optional, above lemon juice can be used in substitute)
- 25g / 1tbsp Dijon mustard
- 6 large Anchovy fillets, diced
- 1bunch Coriander, leaves only, finely diced
- 1bunch Flat leaf parsley, leaves only, finely diced
- ½ bunch Oregano, leaves only, diced
- ½ bunch Thyme, leaves only, diced
- 1 medium Red onion, finely diced
- 5 cloves Garlic, crushed
- 1 long Red chili, deseeded, finely diced
- 200g EVOO
- Black pepper, to taste
- Salt to taste
- Place all solids into a large mortar and pestle and pound and grind until a rough paste is formed.
- Loosen and mix with EVOO and acidity. Season with pepper and salt to taste.
- Alternatively, you can use a food processor to combine the ingredients, but this may result in a much smoother paste without a pleasing textural and visual difference among the ingredients.
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