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Ingredients
  • 2 tbsp of salted capers, heaped, rinsed in cold water
  • 2 salted anchovy fillets , rinsed in cold water
  • 2 garlic cloves, peeled
  • 100g of flat-leaf parsley, fresh
  • 1 handful of rocket, or 1 handful of basil leaves
  • 70g of extra virgin olive oil
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