Pesto roasted walnuts make the perfect snack or appetizer anytime of year.
I know it’s all about the cookies right now, but let’s momentarily shift our attention from the deluge of sweets to more savory fare for just a minute.
Whether you’re entertaining guests or just tiding over hungry family members until dinner is ready, a bowl of freshly roasted walnuts warm from the oven is the perfect finger food and a tasty crowd-pleaser.
Seasoned nuts served with cocktails are a time-tested, tried and true combination and always a favorite around the holidays. It’s the kind of thing guests demolish in a matter of moments at a dinner party; add a bowl of mixed olives and appetizers are taken care of.
One of my favorite ways to dress up walnuts is with a quick and flavorful pesto.
A blend of fresh and dried herbs like spinach, basil, garlic and parsley make a delicate coating that dries in the oven as the walnuts toast.
The pesto blends up easily in minutes, it’s a thicker consistency than what you’d use on say pasta or vegetables, but that’s what you want in order to ensure that the flavors work their way into all the nooks and crannies of those craggy walnuts.
The end result is a toasty, buttery walnut with a crisp, crackly garlic and herb exterior that is simply irresistible.
And in case you need any further convincing, while pesto walnuts make for a tasty appetizer this time of year (and beyond) they’re also a nice alternative to a handful of plain old walnuts as an afternoon snack and make an excellent salad topper in place of croutons. Suffice it to say, once you make a batch you won’t find yourself at a loss for ways to use them. Did I also mention the wonderful aroma that will fill your kitchen as they bake?
Sylvie Shirazi
Yields 2 cups
Pesto roasted walnuts make the perfect snack or appetizer anytime of year.
15 minPrep Time
30 minCook Time
45 minTotal Time
Save RecipeIngredients
- 1.5 oz/43g g fresh baby spinach
- .5 oz/14g fresh basil (or substitute with an equivalent amount of spinach if fresh basil is not available)
- 1/4 cup/30g walnuts
- 2 Tablespoons/10g nutritional yeast
- 2 small garlic cloves
- ½ teaspoon fine seas salt
- 2 teaspoons/10g fresh lemon juice
- 1 ½ Tablespoons/22g extra virgin olive oil
- 2 Tablespoons dried parsley leaves
- 1 teaspoon dried basil
- ¼ teaspoon garlic powder
- 2 cups/224g raw walnuts
Instructions
- Pre-heat oven to 300 degrees F. Line a baking sheet with parchment paper, set aside.
- Place spinach, basil, walnuts, nutritional yeast, garlic, sea salt, lemon juice, and olive oil in a mini food processor; process until smooth.
- Place pesto in a large bowl and stir in dried parsley, basil and garlic powder. Stir in walnut halves until well coated.
- Spread walnuts out evenly over parchment-lined baking sheet and bake for 30 minutes until dry and crisp. Remove from oven and let completely on rack. Store in an airtight container.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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