Walnut Butter

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


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



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