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 Salsa verde

Makes 1 cup (250ml)

1 small bunch flat-leaf parsley, finely chopped
2 handfuls rocket (arugula), finely chopped
1 tablespoon capers 
1 tablespoon chopped green olives 
1 garlic clove, finely chopped 
2 teaspoons Dijon mustard 
2 anchovies (optional)
100 ml (3 ½ fl oz) olive oil

Add ingredients to a food processor and pulse until combined. You can make the final paste as chunky or smooth as you like. Season to taste with salt and pepper. Salsa verde will keep refrigerated for 3–5 days, covered with olive oil, but it’s best eaten immediately.