A small bunch each of fresh flat-leaf parsley and mint
2 tablespoons of capers, rinsed
2 teaspoon of Dijon mustard
100ml (4fl oz) good olive oil
A little salt and freshly ground black pepper
- Place all the ingredients except the oil into a food processor and process to a purée. Pour in the olive oil until you have a thick, amalgamated sauce. Taste for seasoning and adjust if necessary.