• 50 g CICIONI

  • 45 ml extra virgin olive oil

  • 15 g parsley leaves, coarsely chopped

  • 5 g salted capers, rinsed

  • 1 clove garlic

  • sale (add at the end)

DIRECTIONS

Blend all the ingredients with an immersion blender. The sauce can be stored in the refrigerator in an airtight container.

2018-01-12T17:21:17+00:00