Use this flavorful California Walnut gremolata to sprinkle over soup, garnish vegetables, spice up pasta or play up flatbreads.
1 cup California walnuts, roasted, chopped
½ cup parsley, flat leaf, chopped, de-stemmed
2 tablespoons lemon zest
1 tablespoon yellow curry powder, mild
½ teaspoon salt, kosher
1. Combine all ingredients in a food processor and pulse until walnuts are the size of a grain of rice.
2. Reserve until ready to use.
Toasted baguette slices topped with pesto, fluffy parmesan and walnut cream, sun-dried tomatoes and crunchy walnuts.
These better-for-you birthday cake bites get their nutrition from walnuts and a dose of fun from colorful sprinkles.
