This flavourful salsa makes an excellent topping for a huge variety of meat and vegetable dishes – a true all-rounder.
Makes 700 ml
- 1 cup (160 g) almonds
- 1 cup (100 g) walnuts
- 2 cloves garlic
- 2¾ cups flat-leaf parsley leaves
- ½ cup firmly packed basil leaves
- 1½ teaspoons sea salt flakes
- freshly ground black pepper
- ¾ cup (180 ml) extra virgin olive oil
- ¾ cup (180 ml)
Preheat the oven to 200°C. Roast the almonds and walnuts on separate baking trays for about 5 minutes, shaking to prevent burning. Rub walnuts in a tea towel to remove bitter skins, then leave to cool. Blend the nuts, garlic, herbs, salt and 6 grinds of black pepper in a food processor with a little of the olive oil. With the motor running, slowly add the remaining oil and verjuice. The consistency should be like pesto. (If required, thin with more verjuice.)
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