Method

In food processor, pulse 3/4 cup cubed dry baguette, 6 tbsp walnuts and 1 clove garlic. Add 1 tbsp each tahini and red wine vinegar; pulse. Add 1/2 cup olive oil in thin stream, pulsing, until mixture reaches desired texture. Season with salt. (Make-ahead: Can be refrigerated for up to 5 days.) Makes about 1 cup.

Did you know?

The Walnut & Tahini Sauce is inspired by tarator, a Lebanese condiment prepared with tahini. Easy to make and versatile, it pairs wonderfully with fish, poultry and vegetables.