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Serves 4

400g spaghetti
grated rind and juice of 1 lemon
small bunch fresh flat leaf parsley
1 tbsp capers
150g pitted black olives
pinch crushed chilli flakes
5 tbsp olive oil
2 garlic cloves
3 anchovy fillets
1 tbsp capers
salt and freshly ground black pepper
4 tbsp finely grated Parmesan

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Save the leftover pistou in a jar. Keeps in the fridge for a week


A tasty variation of pesto, using anchovies, capers and olives. Use it in the same way you would pesto


Blend all the ingredients except the parmesan. Add the parmesan and stir through pasta.

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