23 minutes
A creamy and rich sauce made with toasted walnuts, perfect for drizzling over vegetables, pasta, or grilled meats.
Walnut Halves, halves
cups
White Bread, crusts removed
slices
Broth Or Water
cups
tablespoons
cloves
to taste
to taste
1. Preheat Oven and Toast Walnuts
Preheat your oven to 325°F (165°C/gas 3). Spread the walnut halves in a pie pan or a rimmed baking sheet. Place them in the oven and toast for about 6 to 8 minutes until they are fragrant and slightly colored. Let the walnuts cool on a plate until they are no longer warm to the touch.
2. Soak Bread
While the walnuts are cooling, take a slice of good white bread and remove the crusts. Put it in a small bowl and pour in 1/4 cup of broth or water and 1 tablespoon of sherry vinegar or lemon juice. Let the bread soak for 15 minutes.
3. Blend Walnuts, Bread, and Garlic
Once the walnuts have cooled and the bread is well-soaked, combine the walnuts, the soaked bread, and one clove of garlic in a food processor. Blend these ingredients to form a thick base purée.
4. Add Olive Oil to Create Emulsion
With the food processor running, slowly drizzle in 1/2 cup of extra-virgin olive oil. This will create a creamy emulsion, making the sauce smooth and rich.
5. Adjust Consistency and Seasoning
If the mixture seems too thick, you can adjust the thickness by adding water, one tablespoon at a time, until you reach the desired consistency. Finally, season the sauce with kosher salt, freshly ground black pepper, and a bit more vinegar if you like a tangier flavor. Taste as you go and adjust the seasoning to your preference.
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Incorporate curry powder, coconut milk, and a touch of tomato paste into the base sauce for an Indian-inspired variation that pairs well with grilled meats, tofu, or as a base for a vegetable curry.
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