I can eat nuts on and in everything- salads, meat, chocolate, porridge and ice cream! Walnuts and Macadamias are delicious eaten fresh, but this walnut tapenade is so good, I had to share it. Read the whole article and get the other nut recipes [macadamia brittle and Tuna tatami !] in the April /May issue of Nadia magazine. We photographed the nuts in my front garden under our beautiful tree, who lovingly supplied the bed of Autumn leaves.

Walnut Tapenade – recipe Nadia Magazine/Tracey Sunderland

1/2 cup sundried tomatoes

1 cup walnuts, toasted for 8-10 min in a 180 degree Celsius oven

1/2 cup finely grated parmesan

1/2 cup fresh parsley

2 cloves garlic

1/2 teaspoon salt

1/2 cup olive or avocado oil

 

Soak sundried tomatoes in boiling water for 10 minutes, then drain. Rub freshly roasted walnuts in a tea towel to remove most of the skin. Place tomatoes, walnuts, parmesan, parsley, garlic and salt in a pestle and mortar or blender and grind into a chunky paste. Add oil and mix or blend till well combined. This will keep well for up to two weeks refrigerated.