Quick Deliciousness | Walnut Aillade

ImageThis is the most marvelous thing to put on top of pasta, fish, crispy duck breasts, wild rice.  Oh goodness.  It’s good on anything.  I’m planning on putting it on top of some eggs and cream cheese and bagels from The Bagel Tree tomorrow morning.

It is many times like this that I feel very much like Nigella Lawson in the final few shots of her television program, greedily going through the fridge, late at night, slathering spicy spreads on whatever it is that she cooked that day.  But you know, the woman really knows how to cobble together a bite.

And I do, too, if I do say so myself.

This little spread will work wonderfully on lots of things.  And it comes together with just a few ingredients and a fast whiz in the food processor.  Moments, really.

Walnut Aillade, makes enough to sauce a dinner for three or four, plus a bit for late night slathering of snacks

1/2 c walnuts

2 large cloves garlic, chopped

Small handful fresh parsley

olive oil, salt

In a food processor, combine and process the walnuts and garlic together until almost a paste.  Then, with the processor running, stream in olive oil, perhaps a scant 1/4 cup.  Turn off processor, add salt and throw in the handful of parsley, scrape down the sides and process once more to combine.

Mixture is spoonable, put a bit on top of your protein or whatever it is you wish to serve.  Tonight’s dinner of pan seared duck breast with wild rice involved seconds the wild rice blend with a dollop of this aillade on top.

Playlist included Please Be My Third Eye, by La Sera.


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