Green herb sauce

Ingredients

Basil
Flat leaf Italian parsley
Oregano
Marjoram
1/2 lemon
1 clove garlic
Extra virgin olive oil
Salt
Pepper

Optional: brine from an olive jar.

Method

1. Remove all the hard stalks from the herbs.
2. Fill a handheld stick blender beaker to the top with the herbs.
   Note: Keep the basil and parsley the two majority herbs and the oregano and marjoram the minority ones
3. Add the juice of the lemon, the garlic and a good glug of extra virgin olive oil. Blend together, while adding more oil (or the brine from an olive jar which is actually really good!)
4. Add salt and pepper to taste and more lemon juice if you feel.
5. Blend until nicely smooth and pour into a clean jar.

Keeps well in the fridge for a week.