Anchovy Walnut Butter
She’s a dip and a sauce and a marinade and a dressing … just as at home on a pork roast as in a potato salad or on a sprig of asparagus.
Somewhere between a nut butter and a Caesar dressing - this glossy girl transforms salads, roasts, and pasta into tangy, savory knockouts. This recipe grew from my obsession with hummus - a process that at its root is simply adding air and body and intense flavor to tahini (which is just sesame seed butter). Replace sesame with walnut and add some salty punch from a tin of anchovies and you have this recipe.
