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This fragrant sauce of herbs and garlic is very quick and easy. Delicious served with plain fish, roast lamb, stirred through cooked potatoes or pasta.
1 bunch of fresh parsley
Handful of basil leaves
Handful of mint leaves
4 anchovy fillets
2 tbsp capers, rinsed, or thoroughly soaked if salted
2 cloves of garlic, roughly chopped
1 tbsp red or white wine vinegar
1 tbsp dijon mustard
1 tbsp sugar
60g/2¼oz white bread, crusts removed, torn into pieces
150-250ml extra virgin olive oil
salt and pepper
Tear the leaves from the bunch of parsley, drop them and all other ingredients (except for the oil and salt) into a food processor. Blitz in short bursts until finely chopped. Keep the motor running and trickle in olive oil to make a thickish sauce. Taste and adjust the seasoning, as required. Pour into a bowl and serve as suggested above.