Ingredients

2 cups fresh parsley leaves, rinsed well, roughly chopped, pressed into the measuring cup
1 -2 tablespoons capers
8 -10 green olives, chopped
½ cup roasted hazelnuts
2 -3 tablespoons lemon juice
¼ teaspoon sugar
½ teaspoon salt
¾ cup extra virgin olive oil

Vendors

Very fresh flatleaf parsley gives the best results
Using a blender or food processor, blend all ingredients until a puree forms
It can be as fine or as grainy as you prefer
Taste for seasoning
The thickness will depend on how much parsley has been used, but the olive oil should be enough to make a thick sauce
Start with 2 tablespoons lemon or lime juice and taste
Serve on fish fillets or chicken breasts which have been lightly seasoned
Use with other ingredients such as hardboiled eggs, as a sandwich spread or filling, or on toast, and topped with fried or poached eggs