Ingredients

　　2 cups loosely packed fresh flat-leaf parsley leaves

　　1 cup loosely packed mixed fresh tender herb leaves, such as dill, tarragon, chives, lemon balm, basil, spearmint, chervil, and/or fennel fronds

　　2 scallions, white and green parts, thinly sliced

　　1 tablespoon finely chopped brined capers

　　2 oil-packed anchovy fillets, finely chopped

　　1 hard-boiled egg yolk, finely grated

　　1/4 teaspoon kosher salt

　　Freshly ground black pepper

　　Chile flakes

　　1/2 cup extra virgin olive oil, plus more as needed

　　Grated zest and juice of 1/2 lemon

　　Chop the parsley, herbs, and sliced scallions very fine. Put them in a small bowl and add the capers, anchovies, egg yolk, salt, pepper, and chile flakes to taste. Mix well, and slowly drizzle in the oil, stirring. Add the lemon zest and juice. If the sauce seems too thick, add a touch more oil. Adjust the seasoning if needed.

　　Cooking in the Moment