Use it to jazz up meat, fish, grilled halloumi or roasted vegetables, or as a lovely dip for roasted new potatoes.

Ingredients

1 large bunch mixed soft fresh herbs, such as flat-leaf parsley, basil and mint
1 clove garlic, peeled
2 tbs capers, drained
3 cornichons
1 heaped tbs French mustard
4 tbs extra virgin olive oil
1-2 tbs red wine vinegar
sea salt
freshly ground black pepper

Method

Salsa verde is traditionally made with parsley, but you can mix it up a bit and use whatever soft herbs are in season – sorrel, coriander, basil or mint would work too. 

Pick and roughly chop the herb leaves. Add the garlic, capers, cornichons and continue chopping and mixing it all together until fine.

Scrape everything into a large bowl and add the mustard, extra virgin olive oil and red wine vinegar. Season with salt and pepper.