I love salsa verde, it lifts any piece of grilled or roast meat to new levels. Anchovies are the magical ingredient.
Basil – loads
Parsley – loads
Roughly chop the herbs, shallot, garlic, anchovies and capers. The balance of each element is really down to personal taste.
Whiz in a food processor with the lemon juice and mustard, along with just enough oil to make it as runny as you want it.
It will keep for a day if you want to make a job lot for a meal later in the week, but it does deteriorate quite quickly.
We last served this with huge pork chops….