Ian made this one night as a sauce for shrimp. I only got to taste the residue on the bowl he made it in, but I was hooked. So he made it again for me, this time putting on an egg scramble. Oh my gosh is it good. We spent a long time trying to figure out what to call it, and finally settled on tapenade, which still isn’t quite right but is the best option we found. Put it on tofu, put it on eggs, put it on pita. It doesn’t matter. It will be delicious. Just remember it has like a gallon of oil, so control yourself.
In a bowl combine:
1/2 cup cilantro, finely chopped
2/3 cup diced chives
Juice of 1 lemon
1/2 cup diced walnuts
5 roma small tomatoes diced
2/3 cup diced chives
1/2 cup diced walnuts
5 cherry tomatoes diced
Juice of 1 lemon
1/4 cup olive oil
1/4 cup toasted sesame oil
Salt to taste
Nimble Veggies 