Go Back

Ingredients  

  • 3 stems of mint
  • 4 stems of basil
  • 2 stems of tarragon
  • 8 stems of parsley
  • 2 stems of marjarom
  • 1 clove garlic
  • 1 tsp capers (or 2 tsp of chopped nasturtium leaf)
  • 1 tbsp french mustard
  • salt and pepper
  • 1 tbsp cider vinegar
  • 150 ml good olive oil
  • 2 anchovy fillets (optional)

Instructions

  • Wash, dry, de stem and finely chop your herbs.
  • Very finely chop the garlic and pop it in a mixing bowl. Add the mustard, a good glug of oil and the vinegar. Chop the capers and add these.
  • Mix this all together to make a dressing and then add the chopped herbs to make a thick, but oily mixture. You can add a chopped anchovy or two if you like.
  • Stir, season, add a little more oil if needs be and taste. Adjust seasoning, add more herbs if you need to, get the feel for the it.
    As the year changes mood, add the soft tips from thyme and rosemary herbs, fade the mint out of the mix. You will find you can make a version with almost any green herbs but Coriander and Sage are very tricky customers and for the most part not at all welcome at this particular party.