The warmer weather we have been enjoying in Melbourne of late has thrown my herb garden into a flurry of growth and greenery. As most of my favorite sauce concoctions start with a base of herbs, what better time to be inspired than Spring! This is the second recipe as part of my Spring Sauces post. The first one was Lemon-y Garlic and Coriander Yoghurt Dressing.
- 2 cups of mixed herbs ie parsley, basil, oregano, mint
- 2 cloves of garlic
- 3 anchovy fillets
- 2 tsp capers
- 2 tsp mustard
- Juice of a lemon
- 30g olive oil
- Combine all of the ingredients except the mustard, oil and lemon juice into the TM bowl, chop on Speed 6 for 10 seconds.
- Add mustard and lemon juice and combine on Speed 4. Whilst blades are still turning add the oil slowly. Scrape down the bowl and process a little bit more if needed.