Walnut Tapenade
This is a versatile sauce that can be served over grilled chicken, meat, or fish dishes. It will also serve well as a dip with vegetable crudités or thin slices of toasted bread.
Serves: 16Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy
Serves: 16
Ingredients
- 1 cup walnut halves
- 4 black or green olives
- 2 cloves garlic
- ½ cup olive oil
- ½ cup water
- 2 tsp. balsamic vinegar
- ½ tsp. sea salt
Directions
- Preheat oven to 350ºF. 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 olives 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.
| Amount per serving | |
|---|---|
| Calories | 100 |
| Total Fat | 10g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 70mg |
| Total Carbohydrate | 1g |
| Dietary Fiber | 0g |
| Sugars | 0g |
| Protein | 1g |
Recipe Information
Serves: 16
Ingredients
- 1 cup walnut halves
- 4 black or green olives
- 2 cloves garlic
- ½ cup olive oil
- ½ cup water
- 2 tsp. balsamic vinegar
- ½ tsp. sea salt
Directions
- Preheat oven to 350ºF. 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 olives 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.
Nutrition Information
| Amount per serving | |
|---|---|
| Calories | 100 |
| Total Fat | 10g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 70mg |
| Total Carbohydrate | 1g |
| Dietary Fiber | 0g |
| Sugars | 0g |
| Protein | 1g |