Walnut Olive Miso Tahini Tapenade
Adapted from Heidi Swanson's recipe (101 Cookbooks), this mixture of olives, walnuts, miso, tahini, garlic and lemon is a delicious complement to any dish.
Servings: 6
Ingredients
- 12 Pitted Kalamata olives
- 3 Garlic cloves, peeled
- 1/2 c. Extra virgin olive oil
- 3/4 c. Walnuts, toasted and minced
- 1 Tb. Toasted sesame tahini
- 2 tsp. White miso paste
- 1/4 tsp. Dried oregano
- Juice of 1/2 lemon
Instructions
- On a cutting board, mince olives and garlic with a chef's knife. (Alt: mash together in a mortar & pestle).
- Toast the walnuts in a small skillet, over low heat, until fragrant.
- In a small saucepan over low heat, combine olive oil and olive/garlic mixture. Heat until garlic becomes fragrant and soft, about 2-3 minutes.
- Remove oil from heat and stir in walnuts, tahini, miso, oregano and lemon juice. Mix to combine, then serve. OR, bring to room temperature, cover and store in refrigerator for up to a few days.
Notes
If using oil-cured olives, consider reducing the amount of miso by 1/2 tsp. due to the higher level of sodium in the olives.
As Heidi Swanson suggests, consider using a different nut, like toasted almonds, pine nuts or hazelnuts in place of walnuts, for a different flavor profile.