Green Herb Sauce

This recipe makes a great, vibrant green sauce that is great with steak, chicken and fish and can be mixed with a little Greek yoghurt or mayonnaise to make a great spread for the cold leftover meat or fish in wraps or sandwiches.  It would also go well with falafel or roast vegetable fillings.

The sauce keeps well in the fridge for several days if covered with a thin layer of oil to stop it discolouring.

Blend all of the ingredients in a food processor until you have a relatively smooth sauce.  Taste and add salt and pepper if you feel it needs it.  The anchovies will add saltiness to the sauce so you may not need extra salt.

You may need to add slightly more oil/vinegar and water to get a smoother and more liquid consistency for pouring depending on how thin you want the sauce and how large your bunches of herbs/spinach are.