Ingredients:
2 tsp capers
½ cup of fresh parsley, roughly chopped
½ cup of fresh basil leaves, roughly chopped
½ cup fresh mint leaves
Finely grated zest of 1 lemon
4 tbsp white balsamic vinegar OR 3 tbsp fresh lemon juice
1 cup olive oil
1 tbsp Dijon mustard
Salt and freshly ground pepper – to taste
2 anchovy fillets (optional) OR 1 bird’s eye chilli (optional)
Method:
Place all of the ingredients in a blender and mix on low speed until the desired texture. Adjust seasoning as required. Store in a glass jar in the refrigerator for up to 1 week. Delicious served as a dip, as a sauce or dressing, with fish or chicken.