Mix the finely chopped garlic, shallot, anchovies, capers, parsley, basil and chives in a bowl, then stir in the mustard, olive oil and lemon zest and a grating of pepper (you shouldn’t need salt). Just before serving, sharpen up the taste if you like with a squeeze of lemon juice. If added too early the lemon juice may discolour the herbs.
Goes well with fish.
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