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.