Tahini with Walnuts Sauce

1/4 lb 125 g walnuts
2 cloves garlic
4 Tblsp tahini paste
juice of 2 lemons
4 Tblsp chopped parsley
Place all the ingredients in an electric blender or use a mortar. Do not over blend the walnuts or they lose their rough texture.
A little water may be needed to create a runny sauce.
Serve over steamed runner beans or cauliflower florets.
Omit any water and keep the mixture thick to use as a Dip.
Serve on water biscuits with a small sprig of parsley or half an olive as an Hors-d’Oeuvre


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Dips and Dippets, Dressings and Sauces, Hors-d'Oeuvre and tagged , , . Bookmark the permalink.

2 Responses to Tahini with Walnuts Sauce

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