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Charlie Palmer's Parsley Walnut Butter
From:
Walnut Marketing Board
Current Rating: rating pending
Makes approximately 3/4 cup.
Versatile parsley walnut butter adds smooth, nutty flavor to dishes such as Miniature Chanterelle Mushroom and Roasted Walnut Tartlets.
Ingredients
½ cup butter, unsalted, at room temperature
¼ cup California walnuts, toasted
1 tbsp parsley, flat leaf, chopped
1 tsp lemon juice
Directions
- In the bowl of a food processor, combine butter, walnuts, parsley and lemon juice. Process, using quick on and off turns, about 2 minutes or until mixture is well blended. Season with salt and white pepper.
- Scrape into container, cover airtight and refrigerate up to 3 days or freeze up to 3 months.
- NOTE: In addition to its use in the Miniature Chanterelle Mushroom and Roasted Walnut Tartlets (found in "related recipes"), the 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.
- Makes approximately ¾ cup.
