Salsa verde

Ingredients

• 2 handfuls parsley (approx. 60 g)
• 1 Garlic clove
• 2 anchovy fillets (jar)
• 3 tbsp capers (jar)
• 125 ml olive oil
• 2 tbsp white wine vinegar
• pepper from grinder

Instructions

1. 1.

   Wash the parsley, pat dry, remove the stems and finely chop the leaves. Peel the garlic and finely mince it as well.

2. 2.

   Drain the anchovies with the capers, chop them, and mix with the parsley and olive oil.

3. 3.

   Season with vinegar and pepper. Transfer to a bowl or sealable jar and refrigerate until serving.