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Sun Dried Tomato Walnut Butter

From: Tina Salter

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  • 2 cups walnuts
  • 1 teaspoon salt
  • 6 to 8 sun dried tomatoes in olive oil
  • 1 clove garlic, minced
  • Toasted baguette, for serving
  • Walnut halves, toasted, for garnish
  • Sun dried tomatoes, julienned, for garnish


Preheat oven to 350. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until golden brown and fragrant, 10 to 12 minutes.

Transfer walnuts to a food processor fitted with a metal blade. Add salt and process until a smooth, creamy paste is formed, scraping down the sides occasionally, about 4 minutes.

Add sun dried tomatoes and garlic and puree until smooth.

Spread the walnut butter on thin slices of toasted baguette and top with a toasted walnut half and a little sun dried tomato.

Yields about 1 cup

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