Author Notes
I came across this recipe, which originates in Puglia, in an early 90?s copy of Elle Decoration -- a magazine I adored. The issue is long gone, but I have never forgotten how wonderful this sauce tasted. I can remember feeling genuinely surprised that something so simple and uncooked could have such depth of flavor. I have the anchovies to thank there. When blended like this, they have no fishy odor or taste -- they simply add a deep, satisfying undertone to a bright and summery sauce. —Selma | Selma's Table
Test Kitchen Notes
This rich, ultra-savory pesto effortlessly brightens up grilled vegetables, bean burgers, grilled or baked tofu, any kind of chicken or fish, and just about anything you'd put in a wrap. If you're worried about all those uncooked anchovies, don't be -- the roasted walnuts tone them down nicely. I expect to make this sauce often in the coming months. Great recipe! —AntoniaJames
Ingredients
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1 cup
walnuts, toasted
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6
anchovies, preserved in oil
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100 grams
flat leaf parsley, including the stems
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40 grams
basil leaves
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40 grams
mint leaves
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20 grams
tarragon leaves
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1
large clove of garlic
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1
shallot
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1/4 cup
olive oil
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1/4 cup
water
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1
lemon, juiced
Directions
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Whiz the toasted nuts in a food processor until coarsely chopped. Add the anchovies, herbs, garlic, shallot, and water, and pulse until the mixture becomes a coarse purée.
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Add the olive oil and whiz until combined. Stir in 1 tablespoon of lemon juice.
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Taste and adjust the flavor, stirring in additional lemon juice, salt, and pepper to make the sauce sing.
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This sauce would be delicious slathered on fish or lamb, or tossed into hot pasta and finished with a drizzle of good extra-virgin olive oil.
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