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Salsa Agresto




Source of Recipe


The Oregonian


List of Ingredients




1 cup Almonds
1 cup Walnuts
2 cloves Garlic
2 3/4 cups flat-leaf parsley leaves
1/2 cup firmly packed basil leaves
1 1/2 teaspoons sea salt flakes
freshly ground black pepper
3/4cup Extra Virgin Olive Oil
3/4 cup Verjuice (also called verjus)


Recipe



Preheat the oven to 350 degrees F.. Roast the almonds and walnuts on separate baking trays for about 8-10 minutes, shaking to prevent burning. Rub walnuts in a tea towel to remove bitter skins, then leave to cool. Blend the nuts, garlic, herbs, salt and 6 grinds of black pepper in a food processor with a little of the olive oil. With the motor running, slowly add the remaining oil and verjuice. The consistency should be like pesto. (If required, thin with more verjuice.)