½ cup fresh coriander leaves
½ cup fresh parsley leaves
½ cup fresh mint leaves
1 tbsp capers, drained
1 tbsp cornichons
½ red chilli, seeds removed (optional, for less heat)
2 tbsp red wine vinegar
1 tbsp seeded mustard
½ cup (125 ml) extra virgin olive oil
Salt and freshly ground black pepper, to taste
Combine all ingredients in a food processor. Pulse until the ingredients are finely chopped.
Season with salt and freshly ground black pepper to taste. Spoon over grilled meats, seafood, roasted vegetables, or drizzle over salads for a punchy herb hit.
For a milder sauce, remove the seeds from the chilli; leave them in if you like more heat.
Store leftovers in an airtight container in the fridge for up to 3 days. Cover with a thin layer of olive oil to keep it fresh.
Food processor
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