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Susan Jung

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.



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