By Max Halley and Ben Benton
This deceptively simple sauce will dance a merry jig across anything you put in front of it.
We must ask a favour of you here. Please choose knife-based graft over ease and forgo the food processor. These poor herbs will bruise something rotten if not treated with a suggestion of respect.
Take your sharpest knife and chop together as finely as you can, the grated garlic, anchovies (if you are using them) and capers. Pile the herbs on top of this chopped smoosh and chop them all