134. Salsa Genovese per Pesce Lesso

Genoese Sauce for Poached Fish

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

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Ingredients

  • 40 grams (about 1-⅓ ounces) of pine nuts
  • 15 grams (about ½ an <

Method

With a mezzaluna mince the parsley and the garlic very finely. Then put them in a mortar with all the other ingredients. Pound the mixture into a very smooth mash and then pass through a sieve. Once this is done, dilute the resulting mixture with 60 grams (about 2 ounces) of olive oil and a droplet of vinegar, but taste first to ensure you put in the right amount.

This is an excellent s