Olive-Walnut Salsa
- ⏱ 55 minutes
- Easy
- Serves 1
- 👥 2-cook recipe
A roughly 400 g salsa of toasted walnuts, olives, spring onions, lemon, parsley, and olive oil.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Olive-Walnut Salsa
0/0
COOK 1COOK 2
1Chop olives
Cut the spring onions into thin rings
Pit and finely chop the olives
2Chop parsley
3Preheat the oven
+ 7 more steps in the app
Olive-Walnut Salsa
0/0
COOK 2COOK 1
1Chop olives
2Chop parsley
Zest the lemon
Juice the lemon
Finely chop the parsley
3Preheat the oven
Preheat the oven to 160 °C
+ 7 more steps in the app
Ingredients
- 80 g walnuts
- 2 spring onions (cut into thin rings)
- 1 organic lemon (zested and juiced)
- 80 g green olives (pitted and finely chopped)
- 80 g parsley (finely chopped)
- 100 ml extra-virgin olive oil
- salt and pepper, to taste
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Chop olives
- COOK 2 Cut the spring onions into thin rings
- COOK 2 Pit and finely chop the olives
2. Chop parsley
- COOK 1 Zest the lemon
- COOK 1 Juice the lemon
- COOK 1 Finely chop the parsley
3. Preheat the oven
- COOK 1 Preheat the oven to 160 °C
4. Toast the walnuts
- COOK 1 On a baking tray lined with baking paper, spread out the walnuts and place them in the oven for 20 to 25 minutes, until the nuts are thoroughly roasted
5. Cool the walnuts
- COOK 2 Remove the walnuts from the oven and let them cool
🤝 Cook 1 hands over the walnuts.
6. Finely chop walnuts
- COOK 2 Finely chop the walnuts
7. Cover for storage
- COOK 2 In a bowl, mix the walnuts with the spring onions, lemon zest, and lemon juice
- COOK 2 In the bowl, add the olives, parsley, and olive oil
- COOK 2 Taste and season with salt and pepper
- COOK 2 Cover the salsa with a layer of olive oil and store it for up to 7 days in the refrigerator
🤝 Cook 1 hands over the lemon.
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