Ingredients

• 4 x Anchovy fillets - Option for salt reduced, rinse under cold water

• 1/2 x Cup mint leaves (or a little more to your taste) - diced and pressed

• 1 x Tablespoon capers - chopped.

• 1 x Cup flat leaf parsley, chopped and pressed

• 2 x Garlic cloves, finely minced or 1/2 x Teaspoon garlic powder

• 1 x Tablespoon Dijon mustard

• Dash red wine vinegar

• 80ml x Extra virgin olive oil

• 1/2 x Teaspoon black pepper

• 1/2 x Teaspoon lemon zest

• 1 x Teaspoon lemon juice

• Salt not really needed - the anchovies and capers will provide more than enough salt

Preparation

In a bowl blend all of the ingredients to a nice paste. Add a little more olive oil if needed when blending to achieve your desired runniness. Refrigerate until ready for use.

Important: The ingredients may be adjusted to your taste and the sauce will keep well when refrigerated.

Comments: Obviously this is not a salt free recipe, however, for people on a salt reduced diet you can rinse the anchovies in cold running water. You will note that we have already recommended the capers be rinsed. No further salt need be added.