Walnut Purée

5 faves
More from this source
Cook Taste Eat
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

1 ¼ cups walnuts (5-ounces)

2-3 cups low-sodium chicken stock

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 bay leaf

4 cardamom pods, seeds only

¼ cup walnut oil



Preheat oven to 275°F. Place walnuts on a medium-sized baking sheet and place in oven to toast, about 6 to 10 minutes. Nuts are done when the center of a nut (when broken in half) is a light golden brown. Remove from oven and let cool.


Set aside ¼ cup walnuts in a small bowl. Toss with a drizzle of walnut oil (reserving the ¼ cup walnut oil for the walnut purée) and season with salt and pepper. Save to use as a garnish.


Place remaining walnuts in a small sauce pan, add salt, pepper, bay leaf, cardamom seeds, walnut oil and enough stock to cover walnuts by 1 ½ inches. Cook until walnuts are soft (you should be able to smash one with the back of a spoon) and the stock has reduced to the level of the nuts. Remove the bay leaf.


Pour into hand blender and blend until completely smooth, at least 3 minutes. If you do not have a hand blender, a food processor or blender are good equipment substitutes.


Transfer to a small pot and cover with wax paper to keep warm.

View instructions at
Cook Taste Eat

You might also like

Gluten-Free Butternut Pecan Scones Recipe
Gluten Free Goddess
Partridge, Fig And Salted Caramel Walnuts
The British Larder
Persimmon Bread
David Lebovitz
Pistachio And Walnut Baklava With Rhubarb And R...
The British Larder
Butternut Squash Maple Walnut Flax Bread
Umami Girl
Pumpkin Walnut Cream Cheese
One Hungry Mama
Gluten-Free Butternut Pecan Scones Recipe- Updated
Gluten Free Goddess
Sweet Potato and Apricot Cake
David Lebovitz
Soused Spinach With Walnut-Lemon Puree And A Sa...
Beetroot Stained Salmon Gravadlax
The British Larder