1 large bunch Italian flat-leaf parsley leaves5 oz white bread, sliced (any bread will do) 2 tablespoons salt-cured capers 2 large or 3 small cloves of garlic 1 salt-cured anchovy 1 cup extra virgin olive oil Red wine vinegar

Soak the bread and capers: Cut the crusts off the bread slices, place them in a bowl, and add enough vinegar to submerge them. Let them soak for 10 to 15 minutes. Separately, rinse capers several times in lukewarm water until the salt is dissolved and let them soak in water for 15 minutes.

In the meantime, prepare the other ingredients. Peel the garlic, cut each clove in half. Rinse the anchovy under running water, slide your thumb into its middle to pry it open, and remove the spine, tail, and fins, if any. Pick off the parsley leaves, and rinse and dry them carefully. When the bread is done soaking, squeeze it tightly with your fingers to get as much of the vinegar out as possible.

Combine the parsley leaves, capers, anchovy, garlic, bread, and olive oil in a food processor and pulse several times. Scrape the sides and pulse again until you have a smooth paste.

Notes: salt-cured capers and anchovies have a much subtler flavor, but their pickled and oil-cured equivalents can be used instead if salt-cured versions are unavailable.

From CSA Member Viola Toniolo