Green sauce - salsa verde

This is my favourite sauce. It's like a type of home-made green mustard, served with boiled meat or potatoes. The recipe is Italian.
I make my green sauce based on a recipe from Lorenza de' Medici's 'ITALY The beautiful cookbook'.

Serves 6

50 g parsley, finely chopped
1 tbsp fresh breadcrumbs, soaked in water and then squeezed
1 clove garlic, crushed
2-3 anchovy fillets, finely chopped
1 tbsp capers
1 boiled egg, peeled and finely chopped
1/8 l olive oil, extra virgin
lemon juice to taste
salt and pepper

Mix all the ingredients together except the olive oil. You can use a blender or food processor.
Add the olive oil little by little and incorporate it into the sauce. Maybe you won't need the total quantity mentioned.
Taste it and add some more of any ingredient as you seem fit.

Note: use a very nice quality of olive oil as it determines the taste of the sauce.