INGREDIENTS
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4 anchovy fillets
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2 garlic cloves
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2 tablespoons drained capers
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1 tablespoon Dijon mustard
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1/2 teaspoon crushed red pepper
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1/2 teaspoon ground cumin
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1/4 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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Grated rind and juice of 2 lemons
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1/2 cup extra-virgin olive oil