Olive-Walnut Salsa
- ⏱ 50 minutes
- Easy
- Serves 1
- 👥 2-cook recipe
A roughly 400 g salsa of toasted walnuts, olives, spring onions, lemon, parsley, and olive oil.
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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
1Make the salsa
Cut the spring onions into thin rings
Zest the lemon
Juice the lemon
2Preheat the oven
3Chop parsley
Finely chop the parsley
+ 8 more steps in the app
Olive-Walnut Salsa
0/0
COOK 2COOK 1
1Make the salsa
2Preheat the oven
Preheat the oven to 160 °C
3Chop parsley
+ 8 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
What you'll need
You'll share: Grater, Citrus juicer, Oven, and Bowl.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Make the salsa COOK 2
- Cut the spring onions into thin rings
- Zest the lemon
- Juice the lemon
- Pit and finely chop the olives
2. Preheat the oven COOK 1
- Preheat the oven to 160 °C
🤝 Cook 1 takes over at the oven.
3. Chop parsley COOK 2
- Finely chop the parsley
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. Make the salsa COOK 1
- In a bowl, mix the walnuts with the spring onions, lemon zest, and lemon juice
- In the bowl, add the olives, parsley, and olive oil
- Taste and season with salt and pepper
- Cover the salsa with a layer of olive oil and store it for up to 7 days in the refrigerator
🤝 Cook 2 hands over spring onions.
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