• Rinse the capers and place them in a small bowl of room temperature water to soak while you get the other ingredients ready.
  1 Tbsp capers in salt
• Do the same with the anchovies if they are salted, if in oil, just pat them dry with a kitchen paper.
  4 anchovies
• Tear the bread up, place in a small saucer, and pour the vinegar over, squashing down the bread to soak the vinegar up.
  ½ slice day old white bread, 2 Tbsp white wine vinegar

By hand

• Using a mezzaluna or a large, sharp knife, chop up the parsley until fine, place in a medium sized bowl.
  90 g (large handful) flat leaf parsley
• Mash the egg yolk up, if using, and add to the parsley.
  1 large boiled egg yolk
• Smash the garlic up with the side of a knife, and chop up finely, or just mince it with a garlic crusher, which I do. Add to the bowl with parsley.
  1 medium clove garlic
• Rinse the capers again, and chop up with the mezzaluna or knife, fairly finely. Add to the bowl.
• Mash the anchovies up with a fork. Add to the bowl.
• Mash the bread up with a fork, and add the whole lot to the bowl, including any drips of vinegar.
• Now, add half the olive oil, and mix it all up thoroughly with a wooden spoon. Keep adding the olive oil until you are happy with the consistency of your salsa verde. I like mine fairly thick and sloppy. It does depend on what you want to use it for as well. Make it on the dry side if it's going to be a spread or topping.
  125 ml EV olive oil

In a chopper

• Place all the ingredients (start with half the olive oil) in a chopper and blitz to the desired consistency.
• Store in a sterilised container for a week. Bring to room temperature and stir well before serving.