Handful of basil (reserve the endmost small leaves for later)
2-3 tbsp olive oil
garlic clove, crushed
half a tin of anchovies (4 plus the oil)
2-3 tblsp white wine vinegar
2 tbsp yoghurt
1 tsp Dijon mustard
Liquidise, taste, make sure the vinegar is just too much and there is enough salt.
2-3 tbsp olive oil
garlic clove, crushed
half a tin of anchovies (4 plus the oil)
2-3 tblsp white wine vinegar
2 tbsp yoghurt
1 tsp Dijon mustard
Liquidise, taste, make sure the vinegar is just too much and there is enough salt.
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