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
Ingredients
- 90g (3 1/2oz) 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
Preparation
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.










































































