This one is a great summer dip to excite your taste buds. An easy recipe, made exactly the way our grandmothers used to do, with plenty of walnuts, tasty and very healthy!
1.5 cups walnuts
2 table spoons vinegar
5 table spoons Calypso Extra Virgin Olive Oil
½ teaspoon Fleur de Sel (salt)
2 slices of moistened bread
2-3 clovers of garlic
Crush the walnuts coarsely, using a mortar and pestle; Blend the walnuts in a food processor, together with the garlic (crushed) and bread; Add the olive oil, salt and vinegar (adjust according to your preference). The garlic pesto “skordalia” is ready!
This dip goes perfectly with fried battered fish -especially cod (Gadus morhua) and thornback ray (Raja clavata)- or fried vegetables like eggplants, zucchinis and peppers. Enjoy them with a chilled glass of grape distillates like ouzo, raki or tsipouro.