Parsley Walnut Butter
Description
Versatile parsley walnut butter adds smooth, nutty flavor to dishes such as Miniature Chanterelle Mushroom and Roasted Walnut Tartlets.
Ingredients
- 1/2 cup butter, unsalted, at room temperature
- 1/4 cup California walnuts, toasted
- 1 tablespoon parsley, flat leaf, chopped
- 1 teaspoon lemon juice
PREPARATION
- 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.
NUTRITION
- Calories: 84 cal
- Total Fat: 9 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 1.5 g
- Cholesterol: 20 mg
- Sodium: 1 mg
- Carbohydrates: 0 g
- Dietary Fiber: 0 g
- Protein: 0 g