Olive, caper, walnut and herb sauce (for pasta/cous cous/quinoa/bruscetta)

A store-cupboard sauce based on salsa verde, for when you need something quick, flavoursome and can’t be bothered to go shopping. It’s also a handy way to use up that jar of capers lurking at the back of the fridge, and it will freeze well.

Ingredients
Zest and juice of 1/2 lemon
75g walnuts
Small bunch of dill (about 4 stems)
Small bunch of coriander
1 small clove garlic, peeled and crushed
4 tablespoons capers
200g green pitted olives
3 tablespoons breadcrumbs
2 tablespoons grated parmesan
4 tablespoons olive oil
Black pepper

Method
Cover the walnuts with boiling water for five minutes to soften them slightly. Drain well then throw everything into a food processor and blitz until well combined. Taste and adjust the flavourings – more lemon juice, parmesan, pepper, dill etc.

This is good with spaghetti or a small pasta like orzo. It works through cous cous or quinoa as the base of a flavour packed salad, or on toast to make a bruscetta – top with feta, roast peppers or sauteed mushrooms and more parmesan.

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