This recipe goes with: Slow-roasted Salmon with Hazelnut Tarator and Roasted Pepper Salad

Renee Erickson
Recipe by Coastal Living October 2016

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Recipe Summary

active:
5 mins
total:
5 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Source

The Whale Wins/The Walrus and The Carpenter, Seattle, WA

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