California walnuts are blended into a smooth, stable base that carries fresh herbs and aromatics with ease. The result works as a dip for vegetables and chips, a spread for wraps and sandwiches, or a sauce component for appetizers and main courses. Roasted walnuts folded in at the end add gentle texture and visual interest, while the herb selection can be adjusted or completely reimagined. This approach makes the recipe highly adaptable, allowing a single core component recipe to generate countless variations depending on the season, cuisine, or menu application.
3 cups (10 oz or 275 g) California Walnuts
1 cup (8 oz or 225 g) Water, room temperature
¼ cup (½ oz or 15 g) Nutritional yeast flakes
1 tsp (4-10 g) Kosher salt
½ tsp (1 g) Ground black pepper
1 Tbsp (5 g) Rosemary leaves, packed
1 Tbsp (5 g) Thyme leaves, packed
4 each (¾ oz or 20 g) Garlic cloves
2 each (¾ oz or 20 g) Green onions, chopped
¼ cup (1 ½ oz or 40 g) Shallots, roughly chopped
½ cup (½ oz or 15 g) Finely chopped flat-leaf parsley
¼ cup (1 oz or 30 g) Finely chopped toasted California walnuts
In a blender, combine the walnuts, water, nutritional yeast, kosher salt, black pepper, rosemary, thyme, garlic, green onions, and shallots.
Purée on high until very smooth, stopping to stir or scrape down the sides as needed.
Transfer the purée to a bowl and chill thoroughly.
Stir in chopped parsley and chopped toasted walnuts until evenly distributed.
Cover and refrigerate for 3-5 days
The friction from the blender will heat the mixture during processing. Chilling the dip before incorporating the delicate chopped parsley will help preserve its vibrant green color and fresh flavor.
Feel free to vary the herbs used! You can swap the rosemary and thyme for other resinous herbs like oregano, sage, or savory. Similarly, you can replace or add to the soft-leaf parsley, using aromatic options such as basil, mint, or dill instead or as an addition.
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