- 1 clove garlic
- 1/4 cup toasted blanched and slivered almonds
- 2 2-ounce cans flat anchovy filets in olive oil, drained
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup plus 2 tablespoons olive oil
- Freshly cracked black pepper
Obliterate the garlic in a mini food processor. Then pulse the almonds until they are in a rubble. Add the anchovies, lemon zest and juice, and olive oil and black pepper. Run the machine until it is an anchovy paste.