Salsa Verde

Ingredients

• 0.5 cup bread crumbs dried fine
• 6 tablespoons brined capers divided rinsed drained
• 2.3 cups flat-leaf parsley leaves packed roughly chopped
• 2  garlic cloves 
• 3  yolks from hard-cooked eggs 
• 1 cup olive oil extra-virgin
• 6 tablespoons red wine vinegar 
• 9 fillet salt-packed anchovy rinsed
• 1 tablespoon tomato paste canned

Equipment

• food processor
• bowl
• plastic wrap
• mortar and pestle

Directions

1. Stir bread crumbs and vinegar together in a small bowl and let sit 5 minutes.
2. Pound anchovies, garlic, and 4 tbsp. capers into a paste in a mortar.
3. Add egg yolks and tomato paste, then parsley, and pound to mix. Pound in bread crumbs. Stir in enough oil to make a thick sauce. If using a food processor, whirl soaked bread crumbs with anchovies, garlic, 4 tbsp. capers, the yolks, tomato paste, and parsley; then drizzle in the oil.
4. Turn into a bowl and top with remaining 2 tbsp. capers.
5. Make ahead: Up to 1 week, chilled, with plastic wrap pressed against surface.