- Serves: makes 500g jar
- Prep Time: 15 minutes
- Effort: easy
- large bunch flat-leaf parsley
- 100 g capers
- 5 anchovy fillets
- 1 lemon
- 250 ml extra virgin olive oil
1. Place parsley, capers and anchovies on a cutting board. With a mezzaluna or very sharp knife finely chop the ingredients.
2. Place in jar. Add salt and pepper, freshly squeezed lemon juice and top up with extra virgin olive oil. Mix well.
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