Salsa verde (green sauce)

Rosie Birkett4Source

Ingredients

1 small pack of tarragon

2 small packs of flat-leaf parsley

30g wild garlic (or 2 garlic cloves)

3 tsp Dijon mustard

40g small capers drained, rinsed and roughly chopped

200ml extra virgin olive oil

2 tbsp sherry vinegar

Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.

Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.

Add the vinegar, little by little, stirring and tasting as you go – trust your palate!