Makes about 1½ cups
¾ cup extra-virgin olive oil
1 bunch Italian parsley, large stems removed
1 small bunch basil, large stems removed
½ cup capers
4 anchovy fillets, plus more for serving (both optional)
2 teaspoons red wine vinegar
1 teaspoon red pepper flakes
½ teaspoon kosher salt
1. In a small saucepan, cover eggs with cold water. Bring to a boil over high heat, then remove from heat, cover, and let stand for 9 minutes. Transfer to an ice-water bath. When cool enough to handle, peel and halve eggs; remove yolks, saving whites for another use (or a cook’s snack).
2. In a food processor, combine yolks, olive oil, parsley, basil, capers, anchovy fillets (if using), vinegar, red pepper flakes, and salt. Process until smooth. Let stand for at least 1 hour before serving to allow flavors to marry, or store in refrigerator for up to 2 days. Serve at room temperature, topped with whole anchovy fillets, if desired.
Photographs reprinted from Home Cooked by Anya Fernald with Jessica Battilana. Copyright © 2016 by Anya Fernald. Photography copyright © 2016 by Brown W. Cannon III. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.