Walnut and Garlic Sauce for Vegetables

recipe

Walnut and Garlic Sauce for Vegetables

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For a quick supper, serve up this sauce from Toulouse with a selection of chilled, raw vegetables such as carrots, celery, sweet pepper, fennel and chicory

Ingredients

85g walnuts, shelled
2 or 3 cloves garlic
good olive oil, about 100-150ml
salt
dash of sheery vinegar or lemon juice
walnut oil (optional)

Preparation: 10 Total Time: 10min

Directions

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Cover the walnuts with boiling water, then drain, rinse with cold water and dry on kitchen paper. You can peel them, but it might drive you nuts (no pun intended); if they're not old, they shouldn't be bitter anyway.
Transfer the nuts to a food processor, add or cloves garlic and chop with the olive oil and or tbsp hot water. Don't let the puree get too smooth (use the pulse button for better control).
Season with salt and a dash of sherry vinegar (or lemon juice) and stir in a little walnut oil, if you like. Let sit for an hour or so to allow the flavours to blend. Overnight in the fridge would be good - just let it come up to room temperature before serving.
Serve as a dip or sparing with pasta dusted with plently of chopped parsley.