Makes 360ml (approx 12 servings) Prep time: 5 minutes Cooking time: 10 minutes
This vinaigrette is wonderfully chunky in texture - it’s part pesto in a way! - and it’s packed with umami flavour. It’s a real powerhouse on side salads, particularly those with more robust or bitter leaves such as chicory, and it’s especially great when used to dress warm dishes such as pasta salads. 

TIP: If you wish to keep this dressing vegan simply omit the anchovies and add a few more pine nuts and capers. This dressing will happily keep in your fridge for up to 5 days in a clean glass jar.