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The trick is with this sauce is to leave it nice and chunky, so tear rather than chop the herbs which makes for a good rustic green sauce. 

Ingredients & Method

15g picked parsley leaves

15g picked mint leaves

15g picked basil leaves

2tbsp capers

2tbsp merlot vinegar

50g chopped salted anchovies

1tsp dijon mustard

Extra virgin olive oil


Roughly chop all the herbs, don’t cut them too small as you want the sauce to be as chunky as possible.

Add the capers, vinegar, mustard and chopped anchovies, and then add enough oil to bind all the ingredient together