Salsa di Pinoli, Capperi e Acciughe

This sauce is particularly suited to giving flavor to boiled or poached fish. Ideally, it should be made in a mortar, although you can also make it in a bowl using a fork and a spoon. A blender or food processor may also be used, but you must take great care not to process for too long a time. The sauce will keep for up to two days when refrigerated in a tight jar or covered dish.