In the bottom of a large bowl, whisk together 2 tablespoons gochujang (Korean chile bean paste), 2 tablespoons fresh lemon juice, 2 tablespoons finely chopped shallots, and 2 tablespoons finely chopped basil. While whisking, slowly pour in 1/3 cup extravirgin olive oil and 1 tablespoon toasted sesame oil. Stir in 1/4 cup finely chopped toasted walnuts, and season with kosher salt and freshly ground black pepper. Mixture can be made up to 3 days ahead and refrigerated in an airtight container.
Recipe by Laura Rege.