Walnut, Herb, And Anchovy Sauce

• 1 cup walnuts, toasted
• 6 anchovies, preserved in oil
• 100 grams flat leaf parsley, including the stems
• 40 grams basil leaves
• 40 grams mint leaves
• 20 grams tarragon leaves
• 1 large clove of garlic
• 1 shallot
• 1/4 cup olive oil
• 1/4 cup water
• 1 lemon, juiced

1. Whiz the toasted nuts in a food processor until coarsely chopped. Add the anchovies, herbs, garlic, shallot, and water, and pulse until the mixture becomes a coarse puree.
2. Add the olive oil and whiz until combined. Stir in 1 tablespoon of lemon juice.
3. Taste and adjust the flavor, stirring in additional lemon juice, salt, and pepper to make the sauce sing.
4. This sauce would be delicious slathered on fish or lamb, or tossed into hot pasta and finished with a drizzle of good extra-virgin olive oil.

walnuts, anchovies, flat leaf parsley, basil, mint, tarragon, clove of garlic, shallot, olive oil, water, lemon

Taken from food52.com/recipes/26885-walnut-herb-and-anchovy-sauce (may not work)