Green Sauce

The trick is with this sauce is to leave the herbs nice and chunky, so don't over chop, tear instead 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 or ideally tear all the herbs so they're chunky and not too small. 

Add the capers, vinegar, mustard and chopped anchovies, and then add enough oil to bind all the ingredient together, you can add more olive oil to make it a looser sauce.  Spoon over grilled and roast meats or fish. 

clare lattin