Preparation

1. Wash and remove the zest from the lemon. Squeeze the juice from the lemon and set both the zest and juice aside.
2. In a food processor, add the garlic and pulse until chopped. Add the capers and pulse to chop. Add the parsley and basil and pulse again to chop. Add the lemon zest, shallot, lemon juice, anchovy paste and olive oil. Add salt and pepper. Pulse to chop and combine but leave a little chunky, not totally smooth. Transfer to serving dish or store in a covered container in the refrigerator for up to a week.
3. Serve with fish, chicken or grilled meats. Great with roasted veggies or steamed potatoes. Dunk some crusty bread or mix it into rice or quinoa.