Parsley salsa

From issue #5.
Photography by Photography by Becky Nunes.


2 cloves garlic
2 tablespoons capers
2 anchovy fi llets
1 cup fl at leaf parsley
2 tablespoons red wine vinegar
¼-½ cup extra virgin olive oil
3 hardboiled egg yolks


Put the garlic, capers, anchovies and parsley on a board and chop to a paste. Scrape into a bowl and add the vinegar and half the olive oil. Crumble the egg yolks into the salsa, season and taste. Add the remaining oil if necessary