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.