This sauce, also called "bagnetto", is absolutely not to be confused with the homonymous Piedmontese, which is more fragrant, delicate and digestible.
It goes well with boiled meats (for example capon, at Christmas) with the top and even with fish, in fact it is a basic ingredient of capponmagro.

Procedure:

Chop the garlic with the coarse salt, pine nuts and olives in the mortar (you can also use the blender), then add the parsley previously chopped with the crescent. Desalinate and carefully rinse the anchovy and chop it with all the other ingredients.
Mix everything very well, adding the extra virgin olive oil until you get a smooth and creamy mixture. Finally add the lemon juice and season with salt and pepper.

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Ingredients:

• 1 large bunch of parsley
• 1 clove of garlic
• 5 pitted green olives
• 30 g salted capers rinsed and dried
• crumb of a sandwich soaked in vinegar
• a handful of pine nuts
• 1 salted anchovy
• 1 hard yolk
• extra virgin olive oil
• lemon juice
• coarse salt
• pepper

*in bold type allergen ingredients