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2 ½ cups flat leaf parsley leaves

6 chives (or 2 green onions, green parts only)

3 garlic cloves (to taste)

2 tsp lemon zest

3 tbsp lemon juice

⅓ cup extra virgin olive oil

6 cured anchovy fillets (optional)

1 tbsp capers (optional)

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1. Give the parsley leaves, peeled garlic cloves and chives a rough chop. Add them to the bowl of a food processor.

2. Add the lemon zest, lemon juice, olive oil, anchovies and capers (if using).

3. Close the lid and pulse about twenty times. In between pulses scrape down any of the mixture that collects on the sides of the bowl in order to ensure even blending.

4. Once the persillade has a pesto like consistency transfer it to a bowl and allow it to spend about one hour refrigerated before serving. If not using immediately store in an airtight container, refrigerated. It will keep well for days.

Note - Goes great served over seafood