Inspired by my beloved mentor, Sarah
You will need:
- 1 cup walnuts (best if soaked over night)
- ½ cup olive oil
- Juice of 1 small lemon
- 1 large garlic clove
- 1 handful of flat leaf parsley
- ½ cup chopped celery
- Salt and pepper to taste
In a food processor, blend the walnuts, garlic, and lemon juice. Slowly add the olive oil. When mixture is nice and smooth, add the parsley and celery. Pulse a couple more times.
Season with salt and pepper. Scoop onto your salad, into a wrap or use as a dip.
Store in a closed container in the fridge up to 3 days.