Agresto

Agresto

By
From
A la Grecque
Serves
6
Photographer
Mark Roper

This sauce is similar to pesto and can be used in the same way. Serve with pasta, as a dip with crudités, or as an accompaniment to grilled fish. I think it makes the perfect lunch when spread on bruschetta and topped with rocket and parmesan. Depending on how you plan to serve the agresto, you can make it smooth or chunky, runny or thick, by adding more or less oil or verjuice.

Ingredients

Quantity Ingredient
125g blanched almonds
125g walnuts
1 garlic clove, roughly chopped
1 cup flat-leaf parsley
6 basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
90ml extra virgin olive oil
90ml verjuice

Method

  1. Preheat the oven to 180ºC. Scatter the almonds and walnuts onto separate baking trays and roast for 10 minutes. Tip the walnuts into a tea towel and rub vigorously to remove as much of the skin as you can. Set almonds and walnuts aside to cool.
  2. Place the almonds and walnuts in the bowl of a food processor. Add the garlic, herbs, salt and pepper and whiz until fairly smooth. With the motor running, drizzle in the oil, followed by the verjuice, to make a thickish paste. Taste and adjust the seasonings to your liking.
  3. Use straight away or store in an airtight jar, covered with a thin film of olive oil. The agresto will keep for a week in the fridge.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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