Bashed Walnut & Shallot Relish

Name: Bashed Walnut & Shallot Relish
Yield: Makes about 325g (11½oz)
Ingredients: Zest and juice of 1 small lemon; Salt and pepper; Salt and pepper; Small bunch of flatleaf parsley, leaves and tender stems finely chopped; Small bunch of flatleaf parsley, leaves and tender stems finely chopped; 150 g (5½ oz) walnuts; 1 round shallot, finely chopped; 1 garlic clove, peeled and bruised with the side of a knife; 150 ml (5 fl oz/scant ⅔ cup) extra virgin olive oil; 1 bay leaf

Preparation info

Makes about
325 g

Difficulty
Easy

Appears in

Love Vegetables

By Anna Shepherd

Published 2024

About

Buttery and moreish, the walnuts soak up all the acidity and heat from the shallots as they cool. Try this drizzled over asparagus or stirred through steamed greens.

Ingredients

1 bay leaf
1 garlic clove, peeled and bruised with the side of a knife
150 ml (5

Preserve
Vegan
Gluten-free

Method

Place the bay and garlic in a small saucepan, then pour in the oil. Heat over a medium heat until the leaf begins to crackle – this should take no longer than 45 seconds or so – then turn off the heat, cover and set aside to infuse.

Preheat the oven to 180°C/350°F/Gas 4. Spread the walnuts on a baking sheet, and when the oven is up to temperature, roast them for 7–9 minutes, until they’