1 slice white bread
2 tbsp. red wine vinegar
2 c. loosely packed parsley
1 clove garlic
4 flat fillets of anchovy (optional)
1 tbsp. capers
1/2 c. olive oil
Salt and pepper

Tear bread in pieces and place in small bowl with vinegar. Let stand 10 minutes. Put bread into blender or food processor. Add parsley, garlic, anchovies, capers, and oil. Process until smooth. Season with salt and pepper; refrigerate. Serve at room temperature. Delicious on slices of leftover roast beef, sliced tomatoes, steamed veggies, etc.