This salsa (or molho in Portuguese) is a little secret ingredient that transforms some simple pasta into a delicious meal, can be sprinkled over roasted veg – or even used as a dip. Made from simple local ingredients, it has become quite a staple at the Quinta Kitchen. It’s so versatile, you can experiment with different variations: add more lemon zest for a slightly more tangy and refreshing taste, which makes this salsa delicious when dipping or even over salad. Or add sultanas for some depth and sweetness. And it is quick to prepare and can easily be stored for a few days.
Walnut and Caper Salsa
- 100 ml olive oil
- 3 tbsp capers
- 150 grams walnuts
- 1 lemon (zest)
- 1 handful sultanas (optional)
parsley, salt, pepper, chilli
Heat the olive oil in a pot over medium heat. Add the capers and "fry" in the olive oil until they have opened and become slightly crisp. Leave the oil to cool off and absorb the capery aroma.
Smash the walnuts into small chunks. Depending on how you want to use the salsa, the chunks can be fairly large (for example, when you use it with chunky pasta or roasted vegetables). Use smaller chunks if you want to use the salsa as a dip.
When the oil has cooled, mix in the walnut chunks. Then add enough lemon zest to give it a refreshing lemony twist. The zest of half a Quinta-grown lemon usually does it, but you'll need more if you want to use it on roast vegetables or somewhere where you need a more "vinaigrette"-type taste
Mix in the finely chopped parsley and season with salt, pepper and a hint of chilli. Optionally, add the sultanas, which are particularly nice if you are using the salsa as a pasta sauce or on roasted vegetables.