2 cups fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
2 tablespoons capers
2 anchovy fillets
2 cloves garlic
1 lemon, finely zested, plus 1/4 cup lemon juice
Freshly ground black pepper
Adapted from "One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond" by Valerie Bertinelli © Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.
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