Salsa with garlic

Salsa verde
Makes enough for four to six

bunch fresh parsley
handful basil leaves
handful mint leaves
4 anchovy fillets
2 tbsp capers, rinsed (or thoroughly soaked, if salted)
2 cloves of garlic, roughly chopped
1 tbsp red or white wine vinegar
1 tbsp Dijon mustard
1 tbsp sugar
60g white bread, crusts removed and torn into pieces
150ml-250ml extra-virgin olive oil
salt and pepper

Tear the leaves from the bunch of parsley, then drop them and all the other ingredients (except for the oil and the seasoning) into a food processor. Blitz in short bursts until finely chopped. Keep the motor running and trickle in enough olive oil to make a thickish sauce. Taste and adjust the seasoning as required. Pour the salsa verde into a bowl, and then serve when required, as suggested above.