Salsa d’agresto

Salsa d’agresto

By
From
Good Better Green
Makes
250 ml

The word agresto in this traditional sauce from Italy means verjuice (juice from unripe grapes), but I have added green grapes and a couple of anchovies instead to create a delicious, moreish sauce. In Italy it is served with grilled meat and fish, and I eat it on almost everything from roast chicken and pan-fried fish, to crostini with cream cheese or ricotta ravioli.

Ingredients

Quantity Ingredient
50g shelled, unroasted walnuts
50g shelled, unroasted pecan nuts
2 anchovy fillets in olive oil
1 garlic clove, peeled
25-30g flat-leaf parsley, finely chopped, leaves only
1 lemon, zested and juiced
pinch sea salt, to taste
freshly ground black pepper, to taste
200g seedless green grapes, washed and finely chopped
125ml extra virgin olive oil

Method

  1. Taste the walnuts: if they are slightly bitter, use only pecan nuts, or soak them in water for a couple of hours, drain and rinse before using.
  2. Depending on the size of your mortar or suribachi, pound about a third or half of the nuts gently until they start to break up. Add the rest of the nuts and repeat. You should end up with a very grainy texture. Do not over-grind.
  3. Add the anchovies and garlic and continue to pound with the pestle until you have a chunky consistency similar to wet, coarse sand.
  4. Transfer the mixture to a bowl and stir in the rest of the ingredients, except the olive oil. Finally, while stirring continuously, incorporate the olive oil in a thin, steady stream. Adjust the seasoning. Store in an airtight container in the fridge for up to 1 week.
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