Walnut agresto sauce recipe with verjuice

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Walnut agresto sauce recipe

Reviewed By

Sue Dyson and Roger McShane

This recipe has been devised to take advantage of an abundance of fresh walnuts. The more traditional Italian version of the recipe uses a mixture of fresh walnuts and almonds or just almonds, but we find that walnuts work very well.
1 cup fresh walnut pieces
1 chopped garlic clove
.5 cup chopped parsley
.5 cup bread pieces
1 cup verjuice
sea salt
Olive oil as required
Put a little sea salt in a mortar then add the parsley and pound until it is almost a liquid. Add a few of the walnuts and pound finely. Keep adding the walnuts until they are all finely ground. Add the garlic and continue pounding. Add the bread pieces and continue.
Now add a little of the verjuice and incorporate into the mix. Keep adding the liquid until a smooth but textured sauce is formed. Taste and adjust the salt and pepper. It the taste is too sharp sprinkle in a little sugar.
You might prefer to add some olive oil to the sauce to bulk it out and to soften the sharpness. If so, add a teaspoonful of the olive oil then incorporate. Continue doing this until it achieves the consistency and flavour you require.
Serve with grilled chicken.
Note: You can just whiz up the sauce in a blender but the consistency will differ from one that you have lovingly made with a mortar and pestle.
© Sue Dyson and Roger McShane, 2006
This recipe must not be reproduced in print or displayed on another Web site in part or whole without the written permission of the authors.

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