Walnuts add texture to this chimichurri that can be used as a marinade or to top a variety of dishes.
1/3 cup California walnuts
2 cloves garlic
1 large bunch Italian parsley, large stems removed
1 tablepoon lime juice
1 large pinch red pepper flakes
1/4 cup walnut or extra virgin olive oil
1/4 teaspoon salt, or to taste
Puree all chimichurri ingredients in a food processor until smooth, scraping down the sides as needed. Cover and refrigerate until ready to serve.
This fluffy dip gets its great flavor from shallots and fresh herbs. It’s great for entertaining as it may be prepared several days ahead. Serve with veggies or crackers.
These sticky bun cinnamon rolls are so easy to make. Start with prepared Hawaiian rolls and fill with a bit of cream cheese. The buttery brown sugar and walnut topping is the perfect crunchy balance to the cream cheese filling.
Indulge in a rich and textured appetizer featuring a creamy California Walnut polenta as the base, crowned with tender, brandy-braised walnuts infused with savory demi-glace. A bright, lemon-scented walnut gremolata adds a delightful crunch, while delicate curls of aged parmesan complete this flavorful dish. Perfect on its own or as…
