Salsa Verde

 Makes 2 cups

• 3 bunch parsley, washed, spun and finely chopped
• 1 tbsp capers, chopped
• ½ tsp chili flakes
• 1 tbsp red wine vinegar
• 3 oz olive oil
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 1 anchovy fillet finely chopped (optional)