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Aillade
Preparation info
Serves
3–4
Difficulty
Easy
Appears in
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
4 100 g 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.