Makes about 1 cup
Tip: This sauce can be made in a food processor if you’re careful not to overprocess the ingredients. You want it to be a little chunky as shown in the photo. If your knife skills need work, make the recipe by hand to get some practice. Use a sharp chef’s knife, your best knife techniques (remember the claw grip to save your fingers) and chop or mince each ingredient as directed in the recipe. Don’t worry about perfection…your effort will shine through!
1/2 cup walnuts, (I used red walnuts recently purchased at a CA farmers’ market, but any type of English walnut will be equally delicious.)
3/4 cup chopped fresh flat leaf parsley
1 scallion, finely chopped, including most of green section
3 tablespoons chopped fresh chives
3 tablespoons capers, chopped
2 garlic cloves, minced
1/4 cup walnut oil (or sub olive oil)
Juice of 1/2 medium lemon
Sea salt and freshly ground black pepper
Optional red pepper flake to taste
Prep & Directions
Preheat oven to 350 degrees F. Toast walnuts on a baking sheet until fragrant and lightly golden, about 5-7 minutes. Cool; coarsley chop on a cutting board and place in a small mixing bowl.
Stir in parsley, scallion, chives, capers, garlic, walnut oil and lemon juice. Season to taste with salt and pepper, adding red pepper flake if you want a little heat.
Serve as a sauce over grilled or baked salmon fillets. This sauce will also be outstanding on chicken, pork chops, roasted sweet potato wedges (this WILL be on my menu next week) or spread on toasted bread. Go crazy out there!