- 60 g olive oil
- 50 g parsley
- 5 g basil
- 5 g mint
- 1 tbsp capers
- 1 tbsp redwine vinegar
- 1 tbsp Dijon mustard
- 1 anchovy
- Put all ingredients in and pulse until combined.
Differing amounts of herbs can be added just take the stalks off and put a total of 60g.
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