This recipe goes with: Slow-roasted Salmon with Hazelnut Tarator and Roasted Pepper Salad
1 cup toasted hazelnuts, skins removed
1/2 cup 3/4-in. French bread cubes
2 tablespoons fresh lemon juice
1 garlic clove, smashed
1 1/4 teaspoons sea salt
1/2 cup water
3/4 cup olive oil
How to Make It
Process hazelnuts, bread cubes, lemon juice, smashed garlic, and sea salt in a heavy-duty food processor or blender. Add water, and pulse 3 times. With food processor running, gradually add olive oil in a slow, steady stream, processing until smooth. Set aside until ready to use.
The Whale Wins/The Walrus and The Carpenter, Seattle, WA
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