Prep 5 mins
Cook 0 mins
From Real Simple. I serve this with sliced, toasted baguettes and alongside chickpeas and balsamic vinegar tapenade and smashed peas with mint tapenade so that everyone choose their own topping for their bruschetta
- 1 cup walnuts
- 1 cup grated parmesan cheese (don't use anything that comes in a green can!)
- 1⁄2 teaspoon salt
- 1 tablespoon lemon juice
- 1⁄2 cup olive oil
- Pulse walnuts parmesan and salt in food processor until crumbly. Add lemon juice. While machine is running slowly pour in the olive oil in a steady stream.
- Can be made ahead of time and refrigerated, but bring to room temp before serving.
I would like to first mention that those who are afraid of the fat content in this recipe, shouldn't be! You only need a very thin layer to taste it, and it is packed with omega-3 fatty acids - that's the good fat! This was easy to make and I did like it, but I felt like it was missing something. I brought it to a potluck and some really liked it and others thought it tasted odd. I think garlic would be a really good addition. After talking to a few people I think that I should have toasted the walnuts first. I usually use walnuts raw, and since the recipe doesn't specify, it didn't even occur to me. I will be trying this again with toasted walnuts. Thank you!