Mint and Anchovy Sauce

Mint and Anchovy Sauce

(serves 4 as a condi­ment with grilled scal­lops, chick­en, lamb or beef)

1 dozen large mint leaves

large hand­ful flat-leaf parsley

4 anchovies in olive oil

juice of 1/2 lemon

2 cloves garlic

sev­er­al grinds fresh black pepper

sea salt to taste

Place all ingre­di­ents in a small food proces­sor or blender and blitz till very smooth.  Sea­son care­ful­ly — the amount of salt required will depend entire­ly on how salty your anchovies are.  I served this sauce with sauteed scal­lops and spaghet­ti, but it would be equal­ly good on grilled chick­en, lamb or a juicy steak.