Janie: pretty much. It also has a couple of anchovies in, which impart a depth and intensity of flavour (without fishiness). It's a doddle to make and really, really good. I'll dig the recipe out and post it here.

I also used to do a salsa verde that was really good with Mexican food. You basically take a big bunch of fresh parsley, a big bunch of fresh coriander (cilantro), a couple of cloves of garlic, a chopped-up bunch of spring onions (scallions), and the zest and juice of a lime. Give it a glug of olive oil. Whizz it all up in the food processor. Bit of salt and pepper. Fabulous.