Preparation info

    • Difficulty


Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

  • About

This walnut paste is of Arabic origin but it works well in a Provençal context.


  • 1 small tomato, peeled and chopped
  • cups shelled walnuts
  • Salt and pepper to taste
  • ½ teaspoon cayenne or hot red pepper flakes or piment d’Espelette
  • 1 garlic clove, chopped
  • ¼ cup olive oil, or a little more


    Grind all the ingredients to a paste in a blender or food processor. Put the paste in a bowl. Taste and adjust the seasoning, adding a little more oil if necessary.