Like the 'pesto' just described, this is a great sauce to have to hand for grilled meats, fish or vegetables. If you grow mint, parsley and basil in the garden, then it really is cheap to make. It will become your summer barbecue dish of choice.
60-70g wild garlic leaves, washed and dried
60-70g flat or curly parsley, stalks and all, washed and dried
60-70g mint leaves, washed and dried
60-70g basil, stalks and all, carefully washed and dried if dirty
2tbsp Tewkesbury or grain mustard
80g large capers, rinsed
250ml rapeseed oil
Salt and freshly ground black pepper
Put all of the ingredients in a liquidiser or food processor, coarsely blend, then season to taste. Transfer to sterilised jars, seal them and keep refrigerated for 3-6 months.