Cecil, a French woman, created a quick way to savor a rich sauce so loved in France. She originally used boiled chestnuts, which are not common in the United States due to a chestnut blight. Other nuts can be used in place of walnuts.
Preparation time: 18 minutes
1/2 cup walnuts
2 cloves garlic
1/4 cup olive oil
1/8 cup plus 1 tablespoon soy sauce
2 teaspoons thyme
Toast walnuts and garlic at 350 degrees F. for 15 minutes.
Combine remaining ingredients in blender, add nuts and garlic, and blend to desired consistency. For thinner consistency add warm water by tablespoons.
Serve with sautéed vegetables and pasta.
Preparation time: 18 minutes
1/2 cup walnuts
2 cloves garlic
1/4 cup olive oil
1/8 cup plus 1 tablespoon soy sauce
2 teaspoons thyme
Toast walnuts and garlic at 350 degrees F. for 15 minutes.
Combine remaining ingredients in blender, add nuts and garlic, and blend to desired consistency. For thinner consistency add warm water by tablespoons.
Serve with sautéed vegetables and pasta.