25 Parsley sprig
2 clv Garlic
1⁄4 c Capers (rinsed)
1 Lemon Zest (2 inches)
4 Hard-Boiled Eggs
3⁄4 c Extra-Virgin Olive Oil
- Finely chop all ingredients except oil and combine.
- Add the oil and mash it together until well blended.
- Add salt and pepper as needed, and a pinch of cayenne if you like that.
- Refrigerate until ready for use. For a smoother (and quicker) sauce, pulse it in a food processor.
Giuliano Bugialli's Foods of Italy