Salsa verde

• 1 pesticide-free lemon
• 1 ounce (30 g) salt-packed capers, rinsed thoroughly to remove the salt

Grate the rind (colored part only) from the lemon and put in a small bowl. Chop the capers and add to the lemon rind. Chop separately the parsley and basil leaves and the chives. Drain the anchovies and chop. Chop together the onion, garlic, and bread. Mash the egg yolk with a fork.

Combine all the prepared ingredients in a bowl, season with pepper, and add the oil and vinegar. Mix care