ROCKET/ARUGULA SAUCE

Makes about 1 cup

Handful of rocket

Handful of flatleaf parsley

1 Tbsp capers

1 garlic clove

Sea salt flakes

Freshly ground black pepper

¼ cup extra virgin olive oil

Method

Place the rocket, parsley, garlic and capers in a food processor or in a mortar and pestle and process until the mixture is roughly chopped. With the machine running, add the olive oil and lemon juice in a slow, steady stream, stopping to scrape down the sides of the bowl once or twice. Season the sauce with salt and pepper to taste, and thin with a teaspoon or two of water so that it can be drizzled over grilled or roasted vegetables, fish or meat.