Herby & Zesty virgin sauce

Ingredients

Serves 4-5

1 small handful of dill leaves (about 6 stems or 7 g)

10 big mint leaves (6 g)

2 handfuls of parsley leaves (16g)

10 stems of coriander (20g) 

1 spring onion

2 tsp of capers

zest + juice (2tbsp) of 1 small unwaxed organic lemon 

2/3 cups of extra virgin olive oil

Salt and pepper to taste

Instructions

1) Chop all of the herbs, spring onion and capers finely (or alternatively pulse in a food processor).

2) Add the chopped herbs, spring onion and capers to a medium bowl. Zest the lemon, add the lemon juice and the olive oil to the bowl. Season with salt and pepper and combine.