Aillade

Preparation info

  • Serves

    3–4

    • Difficulty

      Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

The combination of garlic and parsley has a unique ability to lift a dish, transforming it into a show-stopper. It’s particularly good for cutting through oily or fatty meat and fish. This works as a sort of winter pesto. It goes well with lamb, or transform it into a pasta sauce or a mezze dip.

Ingredients

  • 4 garlic cloves, roughly chopped
  • 100 g toasted walnuts
  • 100 ml <

Method

Bash the garlic into a paste in a pestle and mortar (you can also use a food processor or work on a chopping board). Add two thirds of the walnuts, grinding them into a rough paste and adding a dash of olive oil to loosen.

Finely chop the parsley and roughly chop the rest of the walnuts. Put all the ingredients into a bowl, mix and season well with salt.