Ideally made in a mortar and pestle, you’ll probably make this sauce in a food processor at home. The walnuts must be the best quality — older ones can become rancid, ruining the taste of the sauce.
Lightly toast bread, then soak in water for 1 minute. Squeeze out water and place in a food processor with walnuts and garlic. Blitz to a coarse paste, then pulse in lemon juice and slowly drizzle in olive oil. Tip into a bowl and season well.
© 2003 Peter Gordon. All rights reserved.