Salsa Verde
Ingredients
- 2 heaped tablespoons salt-packed capers
- 1 salt-packed anchovy fillet (or 2 anchovies preserved in oil)
- 1 garlic clove
- 3 1/2 ounces (100 grams or 1 bunch) flat-leaf parsley
- 10 basil leaves
- Juice of 1 lemon
- 1/4 cup (60 milliliters) extra-virgin olive oil
- salt and pepper, to taste
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