Makes 1 cup
½ cup basil leaves, chopped
½ cup Italian parsley, chopped
2 tbsp baby capers, drained and chopped
1 clove garlic, crushed
zest and juice of 1 lemon
2 tbsp olive oil
2 tbsp finely grated parmesan
2 tbsp avocado oil
1 tbsp Dijon mustard
sea salt
freshly ground black pepper
Place basil, parsley, capers, garlic and lemon zest in a bowl. Add enough olive oil to make the mixture wet. Add parmesan, remaining olive oil, avocado oil and mustard. Add lemon juice and salt and pepper to taste. Store in a jar in the fridge until ready to use.