25 g/1 oz capers, drained and rinsed
2 bunch fresh flat-leaf parsley, coarsely chopped
1 potato, boiled, peeled and coarsely chopped
about 150 ml/4 pint olive oil
1 tablespoon balsamic vinegar salt


1.Put the capers, parsley, boiled potato and a pinch of salt in a tood processor and process to a purée.
2.Scrape into a bowl and gradually beat in the olive oil to make a thick sauce.
3.Stir in the balsamic vinegar.
4.For short pasta or spaghetti.

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