Salsa Verde from Max’s Sandwich Book by Max Halley

Ingredients

• Salt
• pepper
• ½ bunch of tarragon, leaves picked
• 1 tbsp red wine vinegar
• Juice of 1 lemon
• 250 ml olive oil
• 1 tbsp Dijon mustard
• 1 large bunch of parsley, leaves picked
• ½ bunch of dill, leaves picked
• ½ bunch of mint, leaves picked
• 1 garlic clove, grated
• 6 anchovy fillets (optional)
• 1 tbsp capers, drained and rinsed