4 cups parsley 32 anchovy fillets 4 garlic cloves, minced 2 tablespoons capers 2 tablespoons red wine vinegar 1 cup olive oil
Coarsely chop 4 packed cups of fresh parsley leaves and transfer to a medium bowl. Mash 32 anchovy fillets with a fork and add to parsley. Add minced garlic, capers and red wine vinegar. Mix well with a wooden spoon while drizzling in olive oil.