2 cloves garlic, peeled
4 Ortiz or Talatta anchovy fillets in oil
2 Tbsp Pons capers, rinsed and drained
½ cup Trickett’s or Golden Hills walnut pieces
Handful flat leaf parsley leaves
1 tsp Accoceberry Espelette smooth mustard
2 Tbsp Forvm Cabernet Sauvignon vinegar
2 Tbsp extra virgin olive oil (EVO)

Coarsely chop the garlic, anchovies, capers,
walnuts and parsley and put in a bowl. Stir in the
mustard, vinegar, EVO and season with salt and
pepper. Serving suggestions: hot-smoked or pan-fried
salmon, lamb cutlets, or burrata.

Makes about 1 cup.


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