Prep 5 mins
Makes about 1 cup
This classic Italian green sauce goes with almost everything, and it’s particularly good with roasted and boiled meats. Traditionally it’s made with a mortar and pestle, but an upright blender or stick blender makes light work of it.
1½ cups (about 2 bunches) flat-leaf parsley
125ml (½ cup) extra-virgin olive oil
8 anchovy fillets, coarsely chopped
1½ tbsp capers in vinegar, drained
1 tbsp white wine vinegar, or to taste
2 small garlic cloves, coarsely chopped
1. Coarsely chop parsley and transfer to a stick blender jug, or upright blender. Add remaining ingredients and blitz to a coarse or smooth sauce, as you like it.
Recipe and image by Eatable.