California Walnut Butter


Walnut butter is easy to make, and offers a variety of convenient applications. Spread on crostini and garnish with a slice of fruit or fresh herbs for an elegant appetizer, or use it as a dip for crisp vegetables for a quick snack.

Total Time
5 Mins

Total Time

Prep Time
5 Mins
Cook Time
0 Mins
Total Time
5 Mins


174 cal
Total Fat
17 g
Polyunsaturated Fat
12.5 g
0 mg
73 mg
3 g
Dietary Fiber
2 g
4 g


  • 2 cups California walnuts

  • 1/4 teaspoon salt

  • 2 teaspoons walnut or vegetable oil (or as needed)

  • Optional, to taste:

    A little honey

    A little cinnamon


  1. You can make walnut butter using raw, soaked or toasted walnuts. Here’s how to do all three, and why they’re different.

    Raw walnuts: Use raw walnuts for a very creamy and smooth texture that tastes like a just-shelled walnut.

    Soaked walnuts: This method will remove some of the tannin from the walnut skin, and offer a more textured walnut butter. Soak walnuts overnight, drain and discard the water. Then, toast the walnuts in a single layer on a baking sheet at 350° F for up to 15 minutes to dry them out (don’t let them get dark!). Cool the walnuts before making them into butter.

    Toasted walnuts: To enhance the sweet, nutty flavor of walnuts, toast them before making them into butter. Walnut butter with toasted walnuts will provide a coarse textured finished product. Toast walnuts in a single layer on a baking sheet at 350° F for 8 to 10 minutes, or until fragrant. Cool the walnuts before making them into butter.

To Make Butter

  1. Make walnut butter by putting the walnuts in the bowl of a food processor and grinding them until they become sticky or paste-like. Add the salt. Add the oil, a little bit at a time until the walnut butter binds together. If you like, add small touches of honey and/or cinnamon to taste.