- 1 large bunch parsley
- 1 large bunch basil
- 1 handful mint
- juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- 1 teaspoon capers (optional)
No nutrition information available for this recipe.
You can refrigerate this sauce overnight but it will lose a bit of its lovely green colour, so it’s best used as soon as it’s made.
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Hanu de Jong
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