Your support helps us to tell the story
This election is still a dead heat, according to most polls. In a fight with such wafer-thin margins, we need reporters on the ground talking to the people Trump and Harris are courting. Your support allows us to keep sending journalists to the story.
The Independent is trusted by 27 million Americans from across the entire political spectrum every month. Unlike many other quality news outlets, we choose not to lock you out of our reporting and analysis with paywalls. But quality journalism must still be paid for.
Help us keep bring these critical stories to light. Your support makes all the difference.
Walnuts are beautiful at this time of year; creamy and sweet. I use them as often as I can, in tarts, cakes, salads and in this creamy delicious paste. I like it best on toast – it's a favourite snack of mine. All nuts spoil easily, so it is best to buy them in small quantities, in their shells, and then shell them as and when you need them.
1 clove of garlic, peeled
3 anchovy fillets
A good pinch of sea salt
20 young shelled nuts
100g/31/2oz Parmesan
2 tbsp good-quality red-wine vinegar
120ml/4fl oz extra-virgin olive oil
I make this paste with a pestle and mortar– I find the texture far nicer than if it's puréed in a blender. Place the garlic and anchovies into the mortar and pound until smooth. A
dd a pinch of salt and a third of the walnuts, then pound again until smooth. Add the remaining walnuts and Parmesan and pound until they are broken and textured. Add the vinegar and stir in the olive oil. Taste, adjust the seasoning, and serve.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments