Recipe courtesy of David Rocco
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Total:
10 min
Prep:
10 min
Yield:
1 (18-ounce/500 g) jar
Level:
Easy

Ingredients

Directions

Put the parsley, capers, and anchovies on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients. Put the mixture in a jar. Add salt, pepper, freshly squeezed lemon juice and top up with extra-virgin olive oil. Mix well.

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