Charlie Palmer's Parsley Walnut Butter

Recipes

Charlie Palmer's Parsley Walnut Butter

Submitted By: Charlie Palmer

Versatile parsley walnut butter adds smooth, nutty flavor to dishes such as Miniature Chanterelle Mushroom and Roasted Walnut Tartlets.

Vegetarian

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

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.
Scrape into container, cover airtight and refrigerate up to 3 days or freeze up to 3 months.
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.
Makes approximately 3/4 cup.

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