2 -3 anchovy fillets (not essential but definitely worth adding)
2 handfuls flat-leaf parsley leaves
½ handful wild garlic leaves
1 tbsp red wine vinegar or lemon juice
6 tbsp olive oil
Place the garlic, capers, anchovies, parsley and wild garlic in a food processor and blend well (or chop finely by hand). Place the mixture in a bowl and add the vinegar or lemon juice. Drizzle in enough olive oil to give a fairly thick consistency and season well.