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.”
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.
More Sauce Recipes
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.