Walnut Skordalia Recipe

OMG, I just whipped up this walnut skordalia and it’s a total game changer! Toasty walnuts blended with tangy lemon and garlic goodness on stale bread never tasted so good—seriously, bread is just a vehicle for this amazing dip now!

I love to create recipes that meld together flavor and nutrition. And Walnut Skordalia is a perfect example of that.

With the heart-healthy fats from walnuts and olive oil, the boldness of minced garlic, and the zing of lemon juice and red wine vinegar, this dish is such a delightful experience. And I know eating it is good for me.

Walnut Skordalia Recipe Ingredients

• Walnuts: Rich in omega-3 fatty acids, they add a nutty flavor and creamy texture.
• Red Wine Vinegar: Offers a tangy depth that balances the richness of walnuts.
• Lemon Juice: Enhances freshness with a citrusy kick, amplifying overall flavor.
• Garlic: Provides a pungent, aromatic heat crucial for authentic skordalia.
• Olive Oil: Adds smoothness and healthy monounsaturated fats, binding ingredients together.

Walnut Skordalia Recipe Ingredient Quantities

• 1 cup walnuts
• 4 slices of stale bread, crusts removed
• 1 tablespoon red wine vinegar
• 3 tablespoons lemon juice
• 4 garlic cloves, minced
• 1/2 cup olive oil
• Salt, to taste
• Black pepper, to taste
• Water, as needed

How to Make this Walnut Skordalia Recipe

1. In a skillet that is not wet and over medium heat, place the walnuts so they can toast for 5 minutes. Watch that they do not burn, and do not leave the area, as toasting nuts can quickly lead to burning them. Turn the heat down if necessary. When fragrant and just about done, take the nuts off the skillet and let them cool slightly.

2. Tear the hard bread into small bits and place them in a bowl of water for a few minutes to turn them soft.

3. Remove the extra moisture from the bread, then put the bread in a food processor.

4. Include the toasted walnuts, red wine vinegar, lemon juice, minced garlic, and olive oil in the food processor along with the bread.

5. Blend the mixture until completely smooth, slowly adding water as necessary to achieve a consistency that is creamy. This might require a little bit of time, so don’t rush it. You could do this in stages, blending it in two or three parts.

6. As needed, scrape down the sides of the processor to make sure everything is mixed together evenly.

7. Add salt and black pepper to taste.

8. Briefly blend the skordalia again to work in the seasoning.

9. Move the walnut skordalia into a bowl for serving.

10. Drizzle a little extra olive oil on top and serve as a dip or spread with your choice of bread or vegetables.

Walnut Skordalia Recipe Equipment Needed

1. Skillet
2. Bowl
3. Food processor
4. Measuring cup
5. Measuring spoons
6. Knife
7. Cutting board
8. Spoon (for mixing and drizzling)
9. Spatula (for scraping down the sides of the processor)

FAQ

• What is Skordalia?Skordalia is a classic Greek garlic dip or spread served with a starchy base like puréed potatoes or a kind of bread intact with more nutty oil, vinegar, and nut mildew (also known in some parts of Greece as skordhalia).
• Can I substitute the walnuts with another nut?You can use almonds or pine nuts, but they will make Skordalia taste and feel a little different.
• How do I prepare the stale bread for the recipe?Soak the stale bread slices in water until soft. Then, squeeze out excess moisture before adding the blend.
• Is there a way to make this recipe vegan?The recipe is already plant-based, as it contains no ingredients from animals.
• Can I adjust the amount of garlic?Of course! You are welcome to modify the amount of garlic used to suit your taste, but remember that it is one of the key flavors in Skordalia.
• How long can I store Walnut Skordalia?Keep it in a sealed container in the fridge, and you can enjoy it even 3 days later.
• What should I serve with Walnut Skordalia?This goes very well with grilled vegetables, pita bread, or seafood dishes. It is an excellent pairing for those kinds of foods.

Walnut Skordalia Recipe Substitutions and Variations

Almonds or pine nuts can replace walnuts because they give you a similar texture and taste. Nut butters, tahini, or other their plant-based butters can provide a little nutty flavor, especially if you pulse them in a food processor until smooth. Of course, this only works if you don’t mind the end product being nutty.
Bread that is no longer fresh: Use gluten-free bread or panko breadcrumbs as an alternative.
Red wine vinegar can be substituted with either apple cider vinegar or white wine vinegar.
Lemon juice. Replace with lime juice or a bit of white balsamic vinegar.
Avocado oil or sunflower oil: Use as a substitute for olive oil.

Pro Tips

1. Enhance Flavor with Fresh Herbs Add a handful of fresh herbs like parsley or dill to the food processor to give the skordalia a fresh, vibrant flavor.

2. Use Quality Olive Oil Since olive oil is a key ingredient, opt for a high-quality extra virgin olive oil to enhance the dish’s flavor and ensure a smoother texture.

3. Adjust to Your Liking The acidity and garlic strength can be adjusted to your preference. If the skordalia is too tangy, add a bit more olive oil or a tiny amount of honey to balance it. If you love garlic, feel free to add an extra clove.

4. Try Roasting the Garlic For a milder, sweeter garlic flavor, consider roasting the garlic cloves in the oven before mincing them. This can add a delightful depth of flavor.

5. Consistency Control Be mindful when adding water. It’s easy to make the mixture too runny, so add water gradually and process until you reach your desired consistency. If it becomes too runny, process a little more bread to thicken it back up.