This recipe from www.thegreengrocersdiet summer section, is one of my all time favourites. I make a large batch as serve it with poached eggs, avocado, grilled chicken and fish. It's also delicious with savoury muffins. It will store well in an airtight container in the fridge for up to 2 weeks.
Place the parsley, capers, garlic, mustard and lemon juice in a blender and season until well combined. Slowly add the olive oil and continue to blend to a make a smooth sauce. Transfer to a jar, seal and store in the fridge until ready to use.
Makes 6 servings
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