A sharp herb sauce that rescues leftover herbs and goes with almost anything.
At the end of a market day, Hollie turns whatever herbs are left into this sauce. It keeps for a week in the fridge.
Method
Finely chop two big handfuls of soft herbs, one shallot, a spoonful of capers and a little lemon zest. Stir in olive oil until loose, then season with salt and a splash of vinegar.
Serve it with
Grilled fish, roast vegetables, boiled potatoes, eggs, or a hunk of bread.
