1. Wrap beets loosely in aluminum foil packet and roast at 400 F until tender, 45 to 60 minutes.
2. Allow beets to cool; peel, quarter and then transfer to food processor.
3. Add California walnuts, basil, kale, and cheese; mix until smooth.
4. With motor running, slowly add oil.
5. Add lemon juice, salt and pepper to taste.
6. Pair with salmon, shrimp or gnocchi.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
Wet Walnuts are flavorful gems that are not just a snacking delight – they’re a versatile ingredient that can elevate your culinary game.
