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Method
- 1.Using either a blender or a food processor, blitz all the ingredients together.
- 2.Best if refrigerated for at least an hour before serving, to let the flavours melt together.
- 3.Serve on grilled beef, lamb, or chicken. Also good with fish.
- 4.Should you have any leftovers, store in sealed container in the fridge for up to a week.
Ingredients
- 1 small bunch fresh parsley leaves
- ½ bunch fresh mint leaves
- 2 tbsp fresh thyme leaves
- 2 anchovy fillets
- 2 garlic cloves, crushed
- 2 long green chilli, seeded and sliced
- 1 tbsp honey
- 1 tbsp olive oil
- 125ml white wine vinegar
Allergens
- Fish (Anchovies)
