California Walnuts | Essential Food for Health

Servings

12

Prep Time

10 min

Ingredients

• 1/2 cup butter, unsalted, at room temperature
• 1/4 cup California walnuts, toasted
• 1 tbsp parsley, flat leaf, chopped
• 1 tsp lemon juice

Directions

1. In the bowl of a food processor, combine butter, walnuts, parsley and lemon juice.  Process, using quick on and off turns, about 2 minutes or until mixture is well blended.  Season with salt and white pepper.
2. Scrape into container, cover airtight and refrigerate up to 3 days or freeze up to 3 months.
3. NOTE:  In addition to its use in the Miniature Chanterelle Mushroom and Roasted Walnut Tartlets (found in "related recipes"), the walnut butter can be made in quantity and used as a garnish or sauce on grilled or baked fish, pork, chicken and veal, or as a spread on tea sandwiches.
4. Makes approximately 3/4 cup.