Parsley Sauce

• 1 cup chopped fresh parsley leaves
• 2 tablespoons pine nuts, toasted briefly in a dry skillet and chopped
• 1 hard-cooked egg (page 338), chopped
• 2 anchovy fillets, chopped
• 1 tablespoon drained capers, chopped
• 1 tablespoon balsamic vinegar
• 1 large or 2 medium shallots, minced
• 1 green tomato, cored, seeded, and diced
• 1 garlic clove, minced
• Salt and black pepper to taste
• About 1/2 cup extra virgin olive oil

1. Combine all the ingredients except the olive oil.
2. Add the oil a bit at a time to thin the mixture to a spoonable but still pasty consistency.
3. Let sit for about 30 minutes before serving if time allows.
4. (Or cover and refrigerate for up to a day; return to room temperature before serving.)

parsley, pine nuts, egg, anchovy, capers, balsamic vinegar, shallots, green tomato, garlic, salt, extra virgin olive oil

Taken from www.epicurious.com/recipes/food/views/parsley-sauce-385783 (may not work)