Punchy basil salsa

This is a cross between a pesto and a salsa verde. It's great with fish, chicken and pasta or with cream cheese for a baked potato topping

Preparation time: 10 minutes
Enough for 10 to 15 servings

90g (31/2oz) basil
25g (1oz) flat-leaf parsley
50g (2oz) whole blanched almonds
2tsp Dijon mustard
4 cornichons
2tsp capers
5 anchovy fillets
100ml (4fl oz) olive oil

Place all the ingredients except the olive oil in a food processor. With the motor running slowly, pour in the olive oil until you have a thick sauce. Season and serve with grilled fish or steak, or thin down with extra olive oil and use to dress cooked new potatoes.

Per serving: 100-66cals, 10-7g fat, 1-0.7g saturated fat, 0.4-0.3g carbohydrate

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