Nutty Vinaigrette
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Makes about 1 cup Servings


    • 1/2 cup pecans, almonds, hazelnuts, pine nuts, or walnuts
    • 1 small clove garlic, peeled
    • 1/4 cup sherry, balsamic, or good red wine vinegar, plus more if you like
    • 3/4 cup extra-virgin olive oil


Baking Directions:

Toast the nuts in a dry skillet over medium heat, shaking almost constantly, until fragrant. Place them in the container of a blender or small food processor along with the garlic and pulverize.Put the ground nuts and garlic in a bowl and add the vinegar, salt, and pepper; stir. Add the oil a bit at a time. The mixture will become creamy and quite thick. Taste to make sure the acid balance pleases you and add more vinegar if you like; if the taste is good but the mixture is too thick, add warm water, a teaspoon at a time. This is best made fresh but will keep, refrigerated, for a day or so; bring back to room temperature before using.

Recipe tags

Easy American

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