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Agresto
Preparation info
- Difficulty
Easy
Appears in
Published 2014
This Italian pasta sauce can be made with any nuts you have, including those cocktail packets of ‘mixed nuts’. The only nuts I think are really unsuitable are peanuts, which would give the sauce too oriental a flavour. It’s a reliable store cupboard standby.
Ingredients
1 50 g 2 oz
Method
Wash the lemon vigorously to rid it of sprays and wax, then grate the rind from the skin, being careful not to include any pith, and squeeze out the juice. Remove the skin from the nuts by covering them in boiling water for a couple of minutes, then rubbing the skins off in a tea towel.
In a mortar, blender or food processor, blend the nuts together with the garlic, lemon juice and rind