Green Nut Sauce

Makes about 3/4 cup.

This tangy sauce is an outstanding accompaniment to beef, poultry and
fish that are cooked on a grill. It would also be a neat sauce for a
plate of grilled vegetables. It will keep for a few days if
refrigerated in a tightly covered container. If you are skilled with a
mortar and pestle, use it; the sauce will be even more delicious.

• 1 tsp. sea salt

• 4 plump cloves garlic

• 1/4 c. fresh basil leaves

• 1/4 c. fresh flat-leaf parsley

• 1/4 c. fresh mint leaves, preferably fruit or spearmint

• 15 whole toasted almonds

• 15 toasted hazelnuts

• 1 tsp. dry English mustard

• 2 tsp. rich red wine vinegar

• 1/3 c. extra virgin olive oil

• Freshly ground black pepper, to taste

In a mortar, combine the salt and garlic. Pound until thoroughly
broken and somewhat creamy. Gradually pound in the herbs, then slowly
add the nuts, mustard and vinegar, pounding it into a paste. Slowly
add the olive oil. Season with pepper and more salt if desired.

Let sauce stand at room temperature for several hours before serving.