1 bunch Italian parsley (without stems)
1 egg, hard boiled
10 anchovies, rinsed and patted dry
4 tablespoon capers drained
3 tablespoons pine nuts
8 cloves garlic cloves, minced
1/2 cup grated Parmesan cheese
1 cup extra virgin olive oil
1 tbsp white wine vinegar
1 tpsb lemon juice
Grated lemon zest
Combine parsley, egg, anchovy fillets, capers, pine nuts, lemon juice , vinegar and garlic in a blender and blend partially (you will continue leter when you add oil). Purists will use a mortar and pestle.
With blender running, add oil until mixture attains desired consistency.
Fold in finely grated Parmesan and finally the lemon zest.
