Combine the mint, parsley, basil, capers, red wine vinegar, garlic clove, Dijon mustard and olive oil in a food processor. Blitz until finely chopped. Season, then transfer to an airtight container. Will keep chilled for up to four days, or spoon into an ice cube tray and freeze for up to three months. Use this to make our chickpea & spinach gratin with salsa verde and creamy bean & kale pasta.
