|150 g||Walnuts (Main)|
|2 slices||Sourdough bread|
|2||Garlic cloves (Main)|
|150 ml||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|1 to serve||Fresh parsley|
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- Preheat the oven to 170°C and roast the walnuts until toasted lightly – about 5-7 minutes.
- Meanwhile, remove the crusts from bread and soak in water for a couple of minutes, then squeeze dry. Place the walnuts and garlic in a food processor and pulse until almost smooth. Add the bread and pulse again. Add the oil in a steady stream with the motor running until it is all incorporated. Stir in the zest and juice of the lemon, then season to taste with salt and pepper. Decorate with parsley.
- Serve at room temperature with raw vegetables or spread on crusty sourdough bread.