salsa verde

6 tbsp chopped flat-leaf parsley
1 tbsp chopped mint
10 basil leaves. shredded
2 tbsp capers, drained
6 anchovy fillets in oil, drained
1 garlic clove, crushed
1 tbsp Dijon mustard
½ lemon, juice only
120ml olive oil

Add all the ingredients except oil to a food processor and blitz. Add oil in a steady stream with machine running until required consistency is reached.


good accompaniment to grilled fish