This recipe uses a whole pile of fresh herbs (can be a variety of basil, cilantro, mint, dill, or parsley). It can be used in so many ways - on a cold noodle salad, as a marinade, on potato salad, cold cucumber salad, drizzled over steamed beans, or simply as a dip. I like making a batch of it and having it handy for when I want a pop of flavour and brightness in a dish.
If you have a food processor, place herbs, garlic and vinegar in and pulse until finely chopped. If you don't have a food processor (I don't!) finely chop herbs and garlic on a cutting board. You can also use a mortar and pestle if you prefer, and add the vinegar in. If using capers, add these in as well.
Once finely chopped, transfer to a bowl and add in olive oil and chili (if using) and stir. Adjust seasoning with salt and extra vinegar if needed to taste.