Toasted Walnut Sauce

• 2 slices day-old white artisan bread, such as pugliese, levain, sweet baguette
• 2 to 3 cups whole milk
• 2 cups (8 ounces) walnut halves or pieces, toasted
• 4 cloves roasted garlic (page 192)
• 1 tablespoon fresh thyme leaves
• Kosher salt and freshly ground white pepper
• 1/3 cup olive oil
• Red pepper flakes (optional)

1. Soak the bread in enough milk to cover.
2. Add the mixture to a food processor along with the walnuts, garlic, and thyme.
3. Pulse into a paste.
4. Add salt and white pepper to taste.
5. With the machine running, add the olive oil.
6. Add milk as necessary to achieve a sauce-like consistency.
7. Add red pepper flakes to taste.
8. Use now, or cover and refrigerate for up to 1 week.

bread, milk, walnut halves, garlic, thyme, kosher salt, olive oil, red pepper

Taken from www.epicurious.com/recipes/food/views/toasted-walnut-sauce-391749 (may not work)