Roasted Walnut Tapenade
This is a versatile sauce that can be served over grilled chicken, meat, or lamb dishes. It will also serve well as a dip with vegetable crudités or thin slices of toasted bread.
Serves: 12Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy
- 1 cup walnut halves
- 4 tsp. olive paste
- 2 cloves garlic
- ½ cup extra-virgin olive oil
- ½ cup water
- 2 tsp. balsamic vinegar
- ½ tsp. sea salt
- Preheat oven to 350°F; roast walnuts until lightly browned, about 8 minutes. Remove from oven and allow to cool.
- Chop walnuts in a food processor using the pulsing action. Add olive paste and garlic; continue to pulse for a chunky texture. With the chute open, add olive oil in a slow stream while you pulse ingredients.
- Add water, vinegar, and sea salt; continue to pulse until you have a smooth paste-like consistency.