Skye Gyngell's Anchovy and Walnut Sauce
By: Robyn MacLarty
Published: Tuesday, May 25, 2010 - 6:25am

Ingredients




2 good-quality anchovies
1 clove of garlic, peeled and finely chopped
1 small bunch of flat-leaf parsley
A handful of shelled walnuts, finely chopped
100 ounces ml/31/2fl  extra-virgin olive oil

Preparation

1 Pound all the ingredients except the oil in a pestle and mortar until smooth, then pour in the oil and stir well to combine. Spoon over any lightly cooked green vegetable, such as broccoli, spinach or chard.

About


This sauce is best made on the day it is to be eaten. I spooned the sauce over lightly steamed broccoli and zucchini, but I can’t wait to try it on fish, crusty bread and even chicken.