- 30g stale bread
- 100g mixed soft fresh herb stems, such as flat-leaf parsley, basil and mint
- 1 garlic clove
- 1 teaspoon white wine vinegar
- 2 anchovies
- 4ml extra virgin olive oil, plus extra to cover
- Sea salt and black pepper
Soak the bread in some warm water in a bowl. Meanwhile, wash the herb stems and put them in a food processor or blender along with the garlic, vinegar, anchovies and oil and pulse a few times to lightly blend. Squeeze the liquid from the bread and add it to the processor. Blend until you have a creamy sauce but not too thick. Season with salt and pepper to taste, cover with oil and rest in the fridge for 2 hours. It will keep for up to a week in the fridge.