Green sauce

Method

1. Bring a pan of water to the boil. Once boiling, add all the herbs and blanch for 30 seconds, then drain and immediately put them in the bowl of iced water to halt the cooking process. Leave them to cool for a minute, then lift out and squeeze them dry to remove as much moisture as possible.
2. Roughly chop the blanched herbs, chilli (if using) and garlic, then put them all in a blender with the oil (if they don’t all fit at once, you can feed them in bit by bit as the previous batch breaks down). Whizz to a smooth green sauce with the consistency of a loose pesto.
3. Season well with salt, pepper and the lemon juice. Use in one of our great recipes (see related recipes, below) or store in an airtight container, bag or ice cube tray and freeze.