How to turn an excess of herbs into a showstopping sauce for just about anything – recipe | Waste not

This make-ahead, easy green sauce is suitable for to almost any main dish and a great way to use up hang-about herbs

Whenever I want to cook something special, my first thought is always salsa verde, and Christmas is no exception. This vibrant sauce is so forgiving and endlessly versatile – a last-minute showstopper that can be whipped up with a few store-cupboard ingredients and some herbs. It’s normally made with parsley, garlic, capers, anchovy fillets, olive oil and vinegar, but as long as the end result is green and saucy, I’m generally more than happy. Finely chop whatever herbs you have to hand – I used rosemary, sage, lemon verbena and nasturtiumsfrom the garden.