Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Like the 'pesto' just described, this is a great sauce to have to hand for grilled meats, fish or vegetables. If you grow mint, parsley and basil in the garden, then it really is cheap to make. It will become your summer barbecue dish of choice.
60-70g wild garlic leaves, washed and dried
60-70g flat or curly parsley, stalks and all, washed and dried
60-70g mint leaves, washed and dried
60-70g basil, stalks and all, carefully washed and dried if dirty
2tbsp Tewkesbury or grain mustard
80g large capers, rinsed
250ml rapeseed oil
Salt and freshly ground black pepper
Put all of the ingredients in a liquidiser or food processor, coarsely blend, then season to taste. Transfer to sterilised jars, seal them and keep refrigerated for 3-6 months.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments