Ingredients

• Large bunch, fresh flat-leaf parsley
• 3 1/2 ounces /100 g capers
• 5 anchovy fillets
• Salt and freshly ground black pepper
• Juice of 1 lemon
• 1 cup/250 ml extra-virgin olive oil

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Instructions

1. Put the parsley, capers, and anchovies on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients. Put the mixture in a jar. Add salt, pepper, freshly squeezed lemon juice and top up with extra-virgin olive oil. Mix well.