Clean the garlic and wash the parsley.
Finely chop the parsley and garlic.
In the blender jug, add all the ingredients, namely the parsley, garlic, extra virgin olive oil, egg yolk and capers.
Blend everything with the mixer; if it is too thick, thin it with more oil.
Be careful with the salt because it will depend on how salty the capers are, and add the pepper.
In a glass jar closed with a little oil covering the top for 1 week.
Italia
| Energy (kcal) | 17.36 |
| Carbohydrates (g) | 1.84 |
| of which Sugars (g) | 1.79 |
| Fat (g) | 0.64 |
| of which Saturates (g) | 0.21 |
| Protein (g) | 0.94 |
| Fiber (g) | 0.63 |
| Sale (g) | 0.03 |
