• 1 bunch Italian parsley, washed thoroughly, patted or shaken dry
• 15 cloves of garlic

• 1 TB red pepper flakes (AKA crushed red pepper)
• 2 tsp. salt
• 2 tsp. black pepper, ground
• 15 anchovy filets (canned are OK)

• 2 cups white wine vinegar
• 2 cups pure olive oil

Put parsley and garlic in a blender or food processor and start running the machine.

While machine is running, add anchovy filets, the peppers and the salt.

Keep processing to obtain a thick paste; if necessary, add a little of the oil to moisten the mixture.

Still running, add the vinegar.

Still running, add the oil in a thin stream, slowly, as if making a mayonnaise.

The result should be a thick, bright green sauce. Put in an airtight container and refrigerate.