|Parsley leaves||1 Cup (16 tbs), washed and drained|
|Capers in vinegar||1⁄4 Cup (4 tbs), drained|
|Canned anchovy fillets||2 Ounce (1/2 Small Can)|
|Garlic||2 Clove (10 gm)|
|Chopped onion||1 Tablespoon|
|Sour gherkins||2 Small|
|Boiled potato/A slice of white bread softened in water and drained||1 Small|
|Olive oil||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Wine vinegar||1 Tablespoon|
1. Chop together very fine the parsley, capers, anchovies, garlic, onion and pickles. Add the potato and grind with a pestle until a coarse, dry green paste is formed.
2. Place the mixture in a bowl and work in just enough of the olive oil (about one teaspoon) to form a slightly thinner but smooth paste. Add salt and pepper.
3. Continue to add the remaining oil slowly, mixing constantly, until the paste is of a smooth consistency. Add the vinegar and mix thoroughly.