1 cup (40 grams) finely chopped mixed fresh flat-leaf parsley, cilantro/fresh coriander, mint and/or basil
2 tablespoons fresh lime juice
2 small anchovies, mashed
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup (240 mL) extra-virgin olive oil
In a blender or food processor, combine the garlic, jalapeño, shallots, herbs, lime juice, anchovies, salt, and pepper. Blend until a paste is formed. With the machine running, drizzle in the olive oil in a slow stream until emulsified.