Parsley, anchovy and caper sauce Ingredients 1 large bunch parsley 1 heaped tsp capers 1 to 2 anchovy fillets 1 to 2 cloves garlic, peeled 2 to 3 tbs lemon juice 1/4 cup extra virgin olive oil, or more Method Step 1: Pull parsley leaves from the stems. Step 2: Put parsley leaves, capers, anchovy and garlic in the bowl of the food processor and mince coarsely. Add lemon juice and olive oil and continue to process to a rough puree - it should not be entirely smooth. Taste the sauce and adjust ingredients, if necessary. Add extra olive oil to achieve the desired consistency. Serve over pan-fried or poached salmon or boiled beef.
