1 garlic clove, minced
3/4 teaspoon (or more) fine sea salt
1/2 teaspoon (or more) black pepper
1/2 teaspoon dried crushed red pepper
1/2 teaspoon (packed) grated lemon peel
3 1/2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil
3/4 cup (packed) chopped Italian parsley ( Italian parsley is the flat-leaved variety as opposed to the curly “moss” variety common in Britain and the United States. Flat-leaved parsley can usually be found at continental stores, where it is often called “continental parsley”. Its flavor is far more pungent than curly parsley, and for this reason it is generally used as a flavoring in Italian dishes rather than as a simple garnish. For Italian recipes where parsley is specified, try to obtain the flat-leaved variety; other parsley can be used as a substitute, but the flavor of the finished dish will not be quite the same. Dried parsley is tasteless.)
1 tablespoon drained capers (The small, green herb buds lend a piquant sour and salty flavor to salads, dressings, sauces, vegetables and a variety of main dishes. Capers are particularly common in Sicilian cooking, although from puttanesca sauce to the Milanese sauce with anchovies, the little berries can be found the length of the boot.)
2 anchovy fillets, minced
Mix first 5 ingredients in small bowl.
Using back of wooden spoon, mash to paste. Whisk in lemon juice, then olive oil in thin stream until blended. Stir in parsley, capers, and anchovies. Season with more salt and pepper, if desired. DO AHEAD Can be made 6 hours ahead. Cover; chill. Bring to room temperature and re-whisk before using.
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