- 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
- 31/2 tablespoons fresh lemon juice
- 3/4 cup extra-virgin olive oil
- 3/4 cup (packed) chopped Italian parsley
- 1 tablespoon drained capers
- 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 rewhisk before using.