Serve this pesto-like dip with sliced Italian or French bread.
2 cups toasted walnuts
1 tablespoon chopped garlic
1/2 cup olive oil
2 tablespoons chopped fresh Italian parsley
1/4 cup water
salt and pepper to taste
Combine the walnuts, garlic, olive oil, parsley, and water in a food processor. Pulse process until the mixture is the desired consistency for dipping.
Season to taste with salt and pepper and serve with bread slices.
Toast the walnuts for added flavor.
Use a food processor for even and quick chopping.
Adjust the amount of olive oil and water as needed for the desired consistency.
Season the dip well with salt and pepper.
Serve the dip at room temperature for the best flavor.
Pair with crusty Italian or French bread for dipping.
Experiment with different herbs and nuts to create your own unique version.
Yes, you can use other nuts like almonds, pine nuts, or pecans.
Fresh parsley adds the best flavor, but you can use dried parsley in a pinch; just reduce the amount to 1 tablespoon.
Yes, adding grated Parmesan or Pecorino cheese can add flavor.
The dip should be finely chopped but not completely pureed, with a bit of texture remaining.
Yes, add red pepper flakes or a small amount of fresh chili to taste.
Store in an airtight container in the refrigerator for up to 3 days.
Yes, it can be used as a spread for sandwiches, a topping for grilled meats, or stirred into pasta.
Olive oil is ideal for its flavor, but you can use other mild oils like avocado oil.
Yes, making it ahead allows the flavors to meld together. Just refrigerate until ready to serve.
Yes, herbs like basil, rosemary, or thyme can be added for different flavor variations.
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