Walnut, Herb, and Anchovy Sauce

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