Serves 4-6

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.