Yield
Makes 2 cups

How to Make It

Step 1

In a 10- to 12-inch nonstick frying pan over medium-high heat, stir garlic in olive oil until garlic is lightly browned and soft when pressed, about 2 minutes. Remove from pan. To pan, add walnuts; stir until toasted, about 6 minutes. In a blender or food processor, purée walnuts, garlic, minced fresh jalapeño chili (to taste), pomegranate concentrate, and 3/4 cup water; scrape container sides often. Add salt to taste. Serve, or cover and chill up to 1 day.

Step 2

Nutritional analysis per tablespoon.

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