Toasted Walnut Green Sauce

Toasted Walnut Green Sauce

Packed with loads of nutty walnut and herb flavors, this green sauce adds a burst of bright Spring flavors to anything it’s paired with. Also, it’s extremely versatile, working as well with this pan-roasted trout as it would as a sandwich spread or with crisp seasonal vegetables for a simple dip.

Sauce will last up to 4 days when refrigerated in an airtight container. 

You will have extra sauce -- use it as a dip with raw vegetables, on an omelet, served with boiled potatoes, on a sandwich, or to top other seafood or poultry dishes.


  • 2 ounces mixed fresh herbs such as chives, chervil, dill, parsley, tarragon
  • 2 ounces mixed spicy greens such as watercress, sorrel, or dandelion
  • 1 ounce baby spinach leaves
  • 1 cup toasted California walnut halves
  • 3/4 cup well-shaken buttermilk
  • 1/2 cup low-fat plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 2 teaspoons walnut oil or olive oil
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon kosher salt


  1. Combine all ingredients in a food processor and process until smooth. Taste and adjust seasoning as desired. Chill for at least 1 hour before using.


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