I originally made this to go with roasted pork belly, where it was a great foil to the fatty pork, but there was quite a bit left over and I do hate waste! So, I’ve put it in a cheese sandwich, I grated some parmesan into it and mixed it through pasta as a sort of pesto, I’ve put it in corn and black bean tacos, I’ve dolloped it in soups and I’ve used it on pizza instead of red sauce

In all things it has been delicious, although I’m incapable of taking a photo of it, where it looks as good as it tastes! It lasts a fair amount of time in the fridge (the longest I’ve left it is 2 and a half weeks!)

What

4 cloves of garlic

a bunch of mint

a bunch of basil

a bunch of parlsey

a tablespoon of djion mustard

a tablespoon of capers

olive oil

How

Throw everything except the olive oil into a food processor and blend, gradually add olive oil until it’s a bit soupy.