Ingredients
3/4 walnuts
1 clove garlic
2 tablespoons salt-packed capers, rinsed and finely chopped
1 small red onion, cut into 1/4-inch pieces
1 tablespoon freshly chopped flat-leaf parsley
1/4 cup aged sherry-wine vinegar
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
Preparation
Using a mortar and pestle, roughly pound walnuts; transfer to a medium bowl. Add garlic to mortar and pound to a paste; add to same bowl. Stir in capers, onions, parsley, vinegar, and olive oil. Season with salt and pepper.
