This sauce is fresh, vibrant and full uplifting aromas.  It can be used drizzled over a salad, roasted veggies, or try dunking fresh asparagus into it.  It also will work wonders with fish, steak and pork.

Makes 250ml

Ingredients

1 packed cup of parsley leaves

1 packed cup rocket leaves

¼  cup mint leaves

¼  cup chervil, tarragon or marjoram leaves

Small bunch chives, roughly chopped

2 tsp capers

⅓ cup olive oil

Salt and freshly cracked black pepper

Pinch sugar (optional)

Method

Place all the leaves in either the bowl of a mortal and pestle or food processor, add a pinch of salt and a pinch of sugar. Blend to a coarse paste.

Add the capers and blend into the herbs.

Slowly drizzle in the oil whilst stirring or blending.

Transfer into a small serving bowl and serve alongside your favourite dish.