Anne Parks' Turkish Tarator Sauce

Ingredients


3/4 cup chopped walnuts
2 garlic cloves
1/2 tsp. salt
2 oz. baguette, crust removed, soaked briefly in water or milk and squeezed dry (or substitute gluten free bread or bread crumbs)
1/4 cup extra virgin olive oil
2 Tbs. walnut oil
1/4 cup low fat plain yogurt
2 Tbs. lemon juice

Directions


Mash the garlic and salt  to a paste using either a mortar and pestle or food processor. Separately, process the walnuts until they are finely ground and then add the bread, and garlic salt until they are processed to a paste.  Drizzle olive oil and walnut oil as you process to add some moisture. Then add the yogurt and lemon juice and pulse until the sauce is smooth or dip-like in consistency.  Let the sauce sit for thirty minutes then serve.

Note: Adding more yogurt will make the sauce creamier.

Serving Suggestions:
Serve the sauce as a spread over vegetables, bread, or crackers.  Also, toss cooked kale or greens with the sauce for a zippy dressing.