Walnut Spread
Yield
1 1/2 cupsPrep
10 minCook
0 minReady
10 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | each |
walnuts
shelled |
*
|
| ¼ | teaspoon |
black pepper
ground |
|
| 2 | teaspoons |
liquamen
|
* |
| 2 | teaspoons |
grape juice
|
|
| 2 | teaspoons |
olive oil
|
|
| ½ | teaspoon |
cumin
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | each |
walnuts
shelled |
*
|
| 1.3 | ml |
black pepper
ground |
|
| 1E+1 | ml |
liquamen
|
* |
| 1E+1 | ml |
grape juice
|
|
| 1E+1 | ml |
olive oil
|
|
| 2.5 | ml |
cumin
ground |
|
Directions
Grind the walnuts in a blender, or pound them in a mortar until pulverized.
Transfer to a mixing bowl.
Add the remaining ingredients and blend well.
Place the spread on a flat serving dish and form into the shape of a fish.
Decorate by surrounding with parsley (or cress) and unbroken walnut halves.
Serve with bread, rolls, crackers, or by itself.
