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Hazelnut Tarator

Active time 5 mins
Total time 5 mins

Makes 2 cups

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

  1. 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