Walnut Olive Miso Magic Sauce
A chunky, walnut olive miso creation worthy of its name. You combine toasted walnuts, olives, miso, a dusting of oregano, and a dollop of tahini into a blockbuster condiment of sorts.
While, in my book, this will forever be the original magic sauce, this chunky walnut olive miso creation is worthy of the name as well. It works its magic by making everything it goes on more delicious in a deep, savory, nutty, umami way. You combine toasted walnuts, olives, miso, a dusting of oregano, and a dollop of tahini into a chunky condiment of sorts. The tahini lends just the right hint of creaminess.
Walnut Olive Miso Magic Sauce: Ideas
When I say this boosts everything, I mean pasta and crackers, salads and soups, tarts and toasts. You think something is good? A dollop (or more!) of this will make it better. Some ideas:
- A little dollop as a finishing touch on deviled eggs is really great.
- You like baked potatoes? Or skillet smashed potatoes? Or, perfect mashed potatoes? This makes them even better.
- I often do a spicy drizzle to finish my favorite cabbage soup. That said, finishing off a bowl with a bit of this magic sauce is a fantastic alternate plan.
- Bruschetta + this = so much yum.
- Drizzled over a platter of pan-blistered artichoke hearts is also a good move.
- MT in the comments mentions, “I roasted cauliflower and fennel bulb and drizzled this sauce on top.”
Variations
This is the sort of thing that is also quite flexible. You can make it with hazelnuts, or pine nuts, or even toasted almonds. I even make it with green olives and then stir it into farro for a quick meal. Delish! You can experiment with the type of miso you use.
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Walnut Olive Miso Magic Sauce
Have a look at the main post for suggestions on how to uses this as well as a bunch of great variation ideas.
- 10 oil-cured black olives, pitted and chopped
- 3 garlic cloves, peeled
- 1/2 cup extra-virgin olive oil
- 1 1/4 cup toasted walnuts, roughly chopped
- 1 1/2 teaspoons miso
- 1 tablespoon tahini
- 1/4 teaspoon oregano
- juice of 1/2 a lemon
- chives, snipped (optional)
-
If you have a mortar and pestle, use it to smash the olives and garlic together. Put the olive oil in a small saucepan, add the olive mixture, and stir over low heat, until the garlic is aromatic, a minute or so.
-
Remove from heat, and then add the walnuts, miso, tahini, oregano, and lemon juice. Use immediately, or cover and store refrigerated for a few days.
1 1/2 cups.
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Comments
This is the first time I have ever left a recipe review. Because I feel that strongly about it! This is so so good…complex flavors that blend so beautifully together. I love having it on top of roasted potatoes.
Thanks Laura!
Any specific olive variety recommended? Kalamatas are about as unusual as my local, rural grocery store gets, but I could stop at a better store next time in a city.
Hi Ellie – You have some flexibility here, although I would avoid old-school canned olives….
I have now been making this regularly since you posted it. I vary it, depending on what’s in my kitchen and it always amazes and pleases! Thank you so much!
I love it when I encounter something in the world that appears to have been made for me– flavour kinship unite! I roasted cauliflower and fennel bulb and drizzled this sauce on top. I’ve followed you for years and use your books well. Much respect to your infinite creativity and generous offerings!
HS: Thanks MT!
I made this sauce in a smaller portion today and now I regret it. It is sooo good!
I love making this kind of all-purpose sauce on Sundays, and then topping a rotating cast of veggies/grains/pastas with it throughout the week for lunch, so thanks for this one, sounds great! However, is this with dried or fresh oregano?
HS: Hi Julia, I used fresh, but you could use either…
I love when I have everything on hand to make something like this. It’s so good! I want to try it on Banza pasta next…
I’ve been following your site for a long time but never commented- I made this yesterday though at the same time as boiling a big pot of squash and pink beans and the combo is sooooo good with some avacado sliced on top. Thanks for the reminder to make something tasty!
Just whipped up a batch and gave it trial run with some fresh Italian bread. Amazing!
Your recipes seem so yummy and healthy. I like all the ingredients and have told my daughter and my wife about this. We need more of this education in good foods.
Thanks William! Maybe you could pick one new recipe to make as a family each week. 🙂 Enjoy the journey!
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