If you’re looking for a new star for your next cheese platter, you’ve got to try this gorgeous walnut tapenade.
Simple, tasty and gluten free, this walnut dip is perfect paired with vegetable crudites or alongside with my ooey gooey baked herb Camembert.
New Zealand-grown walnuts are a sustainable crop that is also delicious and nutritious. Science has proven the health benefits of walnuts and, unless you’re allergic, it’s worthwhile adding them to your diet. Walnuts contain all the vitamins, minerals and fibre of other nuts such as peanuts, almonds, pecans and hazelnuts, but with twice as many antioxidants. Research suggests that just seven walnuts a day is all you need to reap the rewards!
This recipe is from the April/May issue of NADIA magazine.
- sundried tomatoes ½ cup
- walnuts 1 cup, toasted in shallow tin for 8-10 minutes at 180°C
- parmesan ½ cup, finely grated
- fresh parsley ½ cup
- garlic 2 cloves
- salt ½ teaspoon
- extra virgin olive oil or avocado oil ½ cup
- Soak sundried tomatoes in boiling water for 10 minutes then drain.
- Put freshly toasted walnuts in a clean tea towel, cover and rub to remove most of the skin.
- Place soaked tomatoes, walnuts, parmesan, parsley, garlic, salt and a pinch of freshly ground black pepper in a pestle and mortar or blender and grind into a chunky paste. Add oil and mix or blend until well combined.
- Taste and adjust seasoning if needed. Place in an airtight container and refrigerate until ready to use. This will keep well for up to two weeks.
- Finely slice a colourful mix of seasonal vegetables. We used heritage carrots, unpeeled golden beetroot, snow peas and cucumber.
- The seed crackers are Danish Crackerbread made by Line’s Knækbrød.