for 2 dl

20 g	day-old white bread, cubed
2 tbsp	white balsamic vinegar
60 g	flat-leaf parsley, roughly chopped
1 tbsp	lemon juice
1	anchovy fillet
1	garlic clove
1 tbsp	capers, drained
1 dl	olive oil
	salt and pepper to taste

How it's done

Puree the bread with all the ingredients up to and including the oil, season.

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