Parsley & Anchovy
by Molly Shuster
Ingredients
- 2 tablespoons pine nuts, toasted
- 2 cloves garlic, chopped
- 1 tablespoon capers
- 2 anchovies
- 1 1/2 cups lightly packed flat parsley leaves (about 1 large bunch)
- 1/2 cup basil leaves, lightly packed
- 1/2 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon red wine vinegar
- Pinch red pepper flakes
- Sea salt and pepper, to taste

Elizabeth Cecil
Place the pine nuts, garlic and capers in a food processor. Pulse 4-5 times until chopped. Add the anchovies, parsley and basil and pulse another 4-5 times until finely chopped. Add the olive oil and Parmesan and process until smooth, about 20 seconds. Stir in vinegar and red pepper flakes. Salt and pepper, to taste.
Yield: About 1 cup