Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 350 degrees F (180 degrees C). Scatter the
Walnuts (3/4 cup)
onto a jelly-roll pan and roast for 5-10 minutes, until deep golden brown.
Step 2
Pour the nuts into a tea towel and rub well to remove as much skin as possible. Chop the walnuts coarsely and toss in a sieve to remove any remaining skin or dust.
Step 3
Combine
Italian Flat-Leaf Parsley (1 Tbsp)
,
Serrano Chili (1)
,
Shallots (2)
,
Shelled Unsalted Pistachios (1/4 cup)
,
Green Olives (1/2 cup)
,
Lemon (1/2)
, walnuts,
Pomegranate Seeds (1/2 cup)
,
Extra-Virgin Olive Oil (1 Tbsp)
,
Walnut Oil (1 Tbsp)
,
Sea Salt (to taste)
,
Ground Black Pepper (to taste)
in a large bowl and toss gently.
Step 4
Leave to stand for 5 minutes or so before serving to allow flavors to meld. Taste and adjust seasoning as necessary — add more lemon, olive oil, pepper, salt.
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSButtermilk Blueberry Breakfast Cake
Pan-Broiled Halibut with Lemon, Capers, and Parsley
Blueberry-Almond Smoothie
Mandel Bread with Marzipan and Sea Salt
Honey-Soy Chicken Drumsticks
Homemade Vegetable Stock
Swiss Chard Salad with Lemon, Parmesan & Breadcrumbs
Vegan Chocolate Mousse with Aquafaba and Almond milk
Zesty Roasted Delicata Squash
Simple Chicken Tacos
No-Stock French Onion Soup
Pizza with Lemon, Smoked Mozzarella & Basil
Tartine's Potato-Crusted Quiche
Broiled Ginger-Soy Salmon
Perfectly Cooked Duck Breasts with Banylus Gastrique and Roasted Grapes
Mollie Katzen's Chocolate Eclipse
Recommended Recipes
{{name}}