Actually, this is a Lebanese/Syrian sauce that we are beginning to borrow quite frequently. It is used for covering fish but you can use it on the side.

~ Ingredients ~
250 g pine nuts
1 tbs bread crumbs
2 garlic cloves crushed
Juice of 5 lemons (use more if necessary so lemon taste is very present)
5 tbs water
some milk
salt & white pepper to taste

Wash nuts very well then pat dry. In a meat mincer or food processor, mince nuts very finely. Repeat operation if necessary.
Soak crumbs in a little milk, then drain. Add to minced nuts. Put nuts and crumbs in mortar. Add garlic and season. Add water alternating with lemon juice and beat well after each addition until you reach a very smooth creamy mixture. It should cover the back of a spoon. Pass thru very fine sieve.
Use as directed in recipes.
Yields 1 cup.

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Pine Nuts Sauce
Created June 01, 1998