Adapted from Nigel Slater

2 cups flat leaf parsley

2 cups basil leaves

1 tbsp capers

6 anchovy filets (optional, but be prepared to add more salt if you skip these)

1 clove garlic, or use the green garlic in your box

1 tbsp lemon juice or red wine vinegar

½ cup olive oil

Whack everything into a food processor or blender and whiz until pureed. Store in the fridge in a jar or container with tight fitting lid. Best if made a day ahead, and keeps for several days in the fridge. While traditional on boiled meats in Italy, it makes a delightful sauce for pasta primavera.