Green Olive Sauce

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1/4 cup chopped flat-leaf parsley

1/4 cup chopped cornichons

1/4 cup olive oil

2 tablespoons chopped pitted green olives

1 anchovy fillet (optional), chopped

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 tablespoon capers, rinsed and chopped

1 clove garlic, chopped

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