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Ingredients
- 100 - 150 g extra virgin olive oil
- 15 g fresh flat-leaf parsley, leaves only
- 10 g fresh coriander, leaves only
- 6 anchovy fillets, tinned, drained
- 1 Tbsp pickled capers, drained, rinsed
- 1 garlic clove
- 1 Tbsp Dijon mustard
- 1 Tbsp red wine vinegar
- fine sea salt, to taste
- ground black pepper, to taste
- Nutrition
- per 25 g
- Calories
- 595.3 kJ / 142.3 kcal
- Protein
- 1.4 g
- Carbohydrates
- 0.4 g
- Fat
- 15 g
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