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- Preparation time 5 mins
- Cooking time 1 min
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- 1 small bunch fresh parsley leaves
- ½ bunch fresh mint leaves
- 2 tbsp fresh thyme leaves
- 2 anchovy fillets
- 2 garlic cloves, crushed
- 2 long green chilli, seeded and sliced
- 1 tbsp honey
- 1 tbsp olive oil
- 125ml white wine vinegar
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- Using either a blender or a food processor, blitz all the ingredients together.
- Best if refrigerated for at least an hour before serving, to let the flavours melt together.
- Serve on grilled beef, lamb, chicken and fish.
- Should you have any leftovers, store in sealed container in the fridge for up to a week.
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