Walnut tomato dip doesn’t it sound like a great combination? Well it is and as always like all my other dips, this one is absolutely delicious and addictive!
This walnut, tomato dip tastes wonderful as a dip with pita bread, breadsticks or even as a sandwich spread. I also like to make pastas with this dip and texture of the pasta sauce is really nice, slightly coarse and creamy.
Do give this dip a try. I am sure you will love it.
- 75g sun dried tomatoes
- 1 cup cherry tomatoes
- 120 ml extra virgin olive oil
- 75g toasted walnuts
- 50g grated parmesan cheese
- 3 cloves of garlic
- Few sprigs of rosemary roughly chopped
- Salt and pepper to taste
- Red chili (pepper)i flakes to taste
Heat a pan and drizzle some olive oil, tip the cherry tomatoes in. Char the skin and keep it aside. Toast the walnuts, keep them aside.
In a food processor add all the ingredients apart from olive oil and rosemary. Start blitzing and start pouring the olive oil. In last 30 seconds add in the rosemary and finish the blitzing.
Drizzle some more olive oil and store it in a glass jar. Keep it in the refrigerator upto 1 week.
Serve it with pita bread or breadsticks. You can also use it as a sandwich spread.