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Ingredients
  • 2 slices white sandwich bread
  • 1 cup extra-virgin olive oil
  • ¼ cup lemon juice from two lemons
  • 4 cups packed flat-leaf parsley leaf, washed and dried thoroughly
  • 4 anchovy fillets
  • 4 tablespoons capers, drained
  • 2 small cloves garlic, minced or pressed through garlic press (about 1 teaspoon)
  • ¼ teaspoon table salt
Steps
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