This salsa is great with roasted veggies, burgers or salads. To read a bit more about it check our Sweet Potato Salad with Walnut Salsa blog post and recipe.
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- 90g / 1 cup roasted walnuts
- 1/2 cup extra virgin olive oil
- 2 tbsp capers
- 2 tbsp fresh parlsey
- 2 garlic cloves, pressed
- 1/2 lemon, juiced
- salt & pepper to taste
It's a good idea to make the walnut salsa at least a couple of hours before serving. First prepare roasted walnuts. Preheat oven to n 350F / 180C and spread the nuts on a roasting tray lined with baking parchment. Roast for 5-8 min, stir half way through. (You can roast walnuts few days before and store in the jar in fridge).
While the nuts are in the oven prepare all the other salsa ingredients in a bowl.
Once nuts are ready and cooled down, chopped them roughly and then add to the bowl with the remaining salsa ingredients, toss everything gently until combined. Place ready salsa in the fridge.
Store any leftover salsa in airtight container in fridge for up to 3 days.