Walnut Butter

  • Yield: 3/4 cups
  • Prep: 5 mins
  • Cook: 0 mins


1/2cup Butter, unsalted, at room temperature
1/4cup California Walnuts, toasted
1tablespoon Parsley, flat leaf, chopped
1teaspoon lemon juice
1 1/2teaspoons coarse salt as needed
3/4teaspoon White pepper, freshly ground as needed


  1. In a bowl of food processor combine butter, walnuts, parsley and lemon juice.
  2. Process, using quick on and off turns, about 2 minutes or until mixture is well blended.  Season with salt and white pepper.
  3. Scrape into container, cover airtight and refrigerate up to 3 days or freeze up to 3 months.
  4. Use as directed for topping mushroom and walnut tartlets.

NOTE: In addition to its use in the tartlets, 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.

Dry Creek Kitchen recipe provided courtesy of Charlie Palmer

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 80
  • Fat 9g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 2g
  • Cholesterol 20mg
  • Sodium 240mg
  • Potassium 15mg
  • Carbohydrate 0g
  • Fiber 0g
  • Sugars 0g
  • Protein 0g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 0%