The recipe comes from my lovely Growers Market cookbook which is the only book from which I select randomly. That is because it is about cooking with seasonal produce, so I choose something that is in season right now to make my selection. I'm so happy that Spring is here, I feel as if Winter depresses me slightly more every year, so I'm hoping that the lovely warm conditions we have had in Sydney today will set the standard for Spring and Summer this year.
Have a great week. Jane xx
What you need:
- 250g fresh walnuts (it is so much better to use fresh nuts than packet nuts - in Sydney you can buy them at Harris Farm)
- 80g fresh white breadcrumbs
- 3 garlic cloves
- 60ml white wine vinegar (or if you have an apple cider vinegar in your cupboard I think that would be nice)
- 1 cup olive oil (I reduced this quantity by three quarters as I wanted a thick texture)
- Freshly chopped flat leaf parsley, to garnish
What you do:
- Finely chop the walnuts in a food processor. Set aside a teaspoon for the garnish.
- Add the breadcrumbs, garlic, vinegar and 3 tablespoons water and blend well.
- With the motor running, gradually add the olive oil in a thin but steady stream until smooth. Add a little more water if the sauce appears to be too thick. Season to taste.
- Transfer to a serving bowl and refrigerate.
- When you are ready to serve the taratoor, sprinkle the reserved nuts and parsley on top.