salsa verde

an essential for serving with fish, also good with boiled meats and vegetables. Lots of variations - this one is from Jamie Oliver's The Naked Chef

Here in Le Colombier most of the herbs are growing just outside the kitchen door And I make my own vinegar.

Make this sauce fresh as it doesn't really keep. Useful to put it into one of those little plastic pots with a nozzle so you can do pretty patterns on the plate.

serves 8

2 cloves garlic, peeled
small handful capers
small handful small pickled gherkins/cornichons
6 anchovy fillets
2 large handfuls flat leaved parsely
bunch fresh basil
bunch fresh mint
tbsp dijon mustard
3 tbsps red wine vinegar
8 tbsps olive oil
salt and black pepper

finely chop all the ingredients; add mustard and red wine vinegar. stir in olive oil, season (or else put it all into a blender and blitz.