Salsa Rustica – Sabato

Ingredients

• 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)