Salsa Verde with Walnuts and Tarragon
alt.food.vegan/Ozma/2000

This recipe is from Deborah Madison's Vegetarian Cooking for Everyone. It's fantastic on baked potatoes or steamed vegetables, or as a topping for gnocchi (ladled on in moderation after the gnocchi is baked). I'm not a raw garlic freak, so I either use garlic that has been roasted into mellowness, or I half this amount.

Everything should be very finely chopped, by hand for the best texture and taste.

1/2 cup walnuts, finely chopped
2 small garlic cloves, finely chopped
1 cup finely chopped parsley
2 tbsp finely chopped tarragon (1 tbsp dried)
2 tbsp chopped rinsed capers
1 cup extra virgin olive oil
1 tsp red wine vinegar or to taste
salt and pepper

Combine nuts, garlic, parsley, tarragon, and capers in a sall bowl. Stir in the oil and vinegar, then season with salt and pepper to taste.

Salsa verde will keep in the refrigerator for several days, but begins to lose its brilliant green colour once the acid ingredients are added. This does not however really affect the taste.