Ingredients
1 1/2 cups lightly packed fresh flat-leaf parsley leaves
1 1/2 cups lightly packed fresh mint leaves
1/4 cup lightly packed fresh oregano leaves
40 small fresh lemon-balm leaves (available at farmers' markets and marxfoods.com)
2 cloves garlic, minced
1 teaspoon minced Thai bird chile
2 teaspoons whole pink peppercorns (available at penzeys.com), crushed
4 anchovy fillets, preferably packed in oil (from a 4.2-ounce jar), minced
1 cup extra-virgin olive oil
1 teaspoon flaky sea salt, such as Maldon
1/4 cup cider vinegar
Preparation
Pulse herbs, garlic, chile, peppercorns, and anchovies in a food processor until finely chopped. Add oil; pulse to a paste. Add salt and vinegar; pulse to combine.
