Italian Salsa Verde With Parsley and Capers Recipe

Ingredients (8)

• 1 bunch flat-leaf parsley leaves and tender stems (3-ounce; 80g), roughly chopped
• 2 tablespoons salted capers (3/4 ounce; 25g), soaked in cold water for 10 minutes to remove excess salt
• 4 oil-packed anchovy fillets (about 1/2 ounce; 15g)
• 2 medium cloves garlic
• 1 large hard boiled egg
• 2 tablespoons (30ml) fresh juice from 1 lemon
• 1/4 cup plus 2 tablespoons (90ml) extra-virgin olive oil
• Kosher salt