Chop all together some capers that have been in vinegar, the anchovy, onion and just a taste of garlic. Crush the resulting hash with the blade of a knife to make it very fine. Add the parsley, chopped together with some leaves of basil and dissolve the whole in very good olive oil and lemon juice.
This sauce is excellent to season boiled chicken or cold boiled fish or hard boiled eggs.
Green Peppers can take the place of capers, if these are not at hand.