Ingredients
4 cups parsley
32 anchovy fillets
4 garlic cloves, minced
2 tablespoons capers
2 tablespoons red wine vinegar
1 cup olive oil
Directions
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.
