Best Garlic Walnuts Recipes

TURKISH VEGETARIAN EGGPLANT APPETIZER WITH GARLIC AND WALNUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and brush with olive oil.
• Brush eggplant slices on both sides with olive oil and place on the baking tray in a single layer.
• Bake in the preheated oven until soft and browned, about 20 minutes, turning slices over once after 10 minutes. Transfer slices to a large serving place, brush with vinegar, and sprinkle with salt. Let cool.
• Heat a drizzle of olive oil in a skillet over medium-low heat and cook garlic until softened and fragrant without browning, about 3 minutes.
• Mix parsley and walnuts in a bowl. Add sauteed garlic and a little bit of olive oil to make a paste. Mix well, season with salt, and spread the paste onto the cooled eggplant slices.

PERCIATELLI WITH GARLIC, WALNUTS, AND TOMATOES

Steps:

• Bring a large pot of water to a boil; add 2 tablespoons salt. Add pasta; cook, according to package instructions, until al dente; drain.
• Meanwhile, in a large deep frying pan, heat 3 tablespoons olive oil over medium-low heat. Add garlic and cook, turning, until browned, 6 to 8 minutes. Add cooked pasta, parsley, tomatoes, breadcrumbs, walnuts, red-pepper flakes, pecorino, remaining tablespoon olive oil, and salt and pepper; cook, tossing to combine, 1 to 2 minutes.
• Divide pasta among 4 plates and serve immediately, garnished with shaved pecorino, if desired.

GREEN BEANS WITH GARLIC BUTTER AND WALNUTS

Steps:

• Cook green beans to desired doneness as directed on bag. Drain; cover to keep warm.
• Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Cook bell pepper and garlic in butter 2 to 4 minutes, stirring constantly, until bell pepper is crisp-tender. Stir in walnuts; cook until hot.
• Add green beans; sprinkle with seasoned salt. Cook and stir just until thoroughly heated. Spoon into serving dish.

POTATOES ROASTED WITH GARLIC, LEMON AND WALNUTS

Steps:

• Cook the potatoes whole in boiling water until almost tender.
• drain and leave until cool enough to handle.
• carefully take off skin and slice 1/2 inch thick.
• heat oils together in a large fry pan, add potatoes and fry quickly until coloured.
• add the butter and keep tossing the potatoes until golden colour.
• season with nutmeg,salt and fresh ground black pepper, and add parsley, lemon zest, garlic and walnuts and toss gently. serve.

GARLIC AND CHEDDAR DIP WITH WALNUTS

Steps:

• Crush the garlic with a garlic press and beat in with the cream cheese until the mixture is smooth.
• Mix in the sour cream.
• Mix in the onion, spices, and dill; blend well.
• Fold in the cheddar cheese and walnuts.
• Allow to chill at least an hour before serving.
• Enjoy!

BALSAMIC TOMATO AND GARLIC PIZZA WITH WALNUTS

Steps:

• Preheat your oven to 450 degrees.
• Combine the tomato, balsamic vinegar, salt, garlic and walnuts and let them sit for about 20 to 30 minutes so the flavors can combine.
• Press dough into a heavy well oiled 12 inch pan - I use a cast iron skillet
• Sprinkle 1 cup of the mozzarella cheese on the dough, follow with half of the tomato mixture and 1/4 cup of the feta cheese.
• Bake in very hot 450 oven until it is nicely browned.

GRILLED GARLIC HERB CORN WITH TOMATOES AND WALNUTS

Steps:

• Heat grill or grill pan over medium heat.
• In a small bowl, combine melted butter, olive oil, garlic powder, Italian seasoning, salt, and pepper.
• Brush butter mixture onto each ear of corn and then sprinkle with Parmesan cheese.
• Grill corn for about 5-8 minutes, rotating so that all sides are cooked.
• Remove from grill and allow to cool slightly. Remove corn from cob and place into a medium bowl.
• Add cherry tomatoes and feta cheese.
• Pour into a serving dish and top with California Walnuts.
• Serve immediately.
• Enjoy!

ROAST PEPPER SPREAD WITH WALNUTS AND GARLIC

Steps:

• Make sure the peppers are without seeds. Combine them in a food processor along with the walnuts, garlic, olive oil, the grated zest of the lemon, and the cumin.
• Pulse to process so the ingredients are pulverized but not pureed; you want a paste, but one with a little texture. (If you are feeling energetic and have a mortar and pestle, you can also process by hand.).
• Transfer the paste to a bowl and add the juice of the lemon, hot red pepper flakes, and salt. Taste and adjust seasoning.
• Serve, or cover and refrigerate for a day or two (bring back to room temperature before serving).

GNOCCHI WITH GARLIC SCAPES AND WALNUTS

Steps:

• Roast walnuts in a pan over medium heat until nuts start to turn golden brown and become fragrant. Allow to cool and roughly chop.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain well. Put in prepared baking dish in one layer. Sprinkle walnuts over gnocchi.
• Trim garlic scapes if needed by cutting off ends and tips. If you have very fresh and young stalks you can use the entire stalk. Finely chop.
• Melt butter in a pan over medium heat. Add garlic scapes and saute for 1 minute. Don't brown butter. Season with salt and pepper and layer over gnocchi. Sprinkle evenly with Parmesan cheese.
• Bake in the preheated oven until heated through, about 10 to 15 minutes.

CREAMY HERB AND GARLIC ROTINI WITH TOASTED WALNUTS

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt. Drain in colander; set aside.
• Bring chicken to boil in same saucepan on medium-high heat. Add cream cheese spread; cook on medium-low heat 4 min. or until cream cheese is completely melted and sauce is slightly thickened, stirring frequently. Stir in Parmesan. Add pasta; stir until evenly coated with sauce.
• Sprinkle with nuts and parsley.

PASTA WITH GARLIC, WALNUTS AND TOMATOES

Steps:

• 1. Bring a large pot of water to a boil; add 2 tablespoons salt. Add pasta; cook, according to package instructions, until al dente; drain. 2. Meanwhile, in a large deep frying pan, heat 3 tablespoons olive oil over medium-low heat. Add garlic and cook, turning, until browned, 6 to 8 minutes. Add cooked pasta, parsley, tomatoes, bread crumbs, walnuts, red-pepper flakes, pecorino, remaining tablespoon olive oil, and salt and pepper; cook, tossing to combine, 1 to 2 minutes. 3. Divide pasta among 4 plates and serve immediately, garnished with shaved pecorino, if desired.

GARLIC AND HERB PASTA WITH TOASTED WALNUTS

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt. Drain pasta in colander, reserving 1/2 cup of the cooking water.
• Return reserved cooking water to saucepan. Stir in milk; cook on medium heat 2 to 3 min. or until heated through, stirring frequently. (Do not let mixture come to boil.)
• Add cream cheese spread; cook and stir 4 min. or until cream cheese is completely melted and sauce is well blended. Stir in Parmesan. Remove from heat.
• Add pasta; stir until evenly coated with sauce. Sprinkle with nuts and parsley.

GARLIC ROASTED BRUSSELS SPROUTS WITH ONIONS & WALNUTS - 12 TOMATOES

Steps:

• Preheat oven to 450º F. In a large bowl, combine brussels sprouts, garlic, shallots, onion, olive oil, salt and pepper. Toss to combine and season everything. Spread out on a baking sheet and bake for 15-20 minutes, or until some brussels sprouts have become crispy. In the meantime, toast your walnuts for 4-5 minutes, in a pan over medium-high heat, stirring frequently so they don't burn. Remove tray from oven, add walnuts and extra olive oil (and seasoning, if needed) and toss well. Serve hot.

GARLIC WALNUTS

Steps:

• Pre-heat oven to 180°C.
• Warm the oil slightly.
• Add salt and pepper.
• Toss in the nuts.
• Mix well.
• Immediately spread out the oiled walnuts onto a baking sheet lined onto a baking tray.
• Bake for 15-20 minutes, stirring and tossing the nuts frequently, until the nuts are light brown.
• Cool the nuts completely.
• Store in a tightly covered jar.

GARLIC ROASTED BRUSSELS SPROUTS WITH ONIONS & WALNUTS

Steps:

• 1.Preheat oven to 450º F. 2.In a large bowl, combine brussels sprouts, garlic, shallots, onion, olive oil, salt and pepper. Toss to combine and season everything. 3.Spread out on a baking sheet and bake for 15-20 minutes, or until some brussels sprouts have become crispy. 4.In the meantime, toast your walnuts for 4-5 minutes, in a pan over medium-high heat, stirring frequently so they don’t burn. 5.Remove tray from oven, add walnuts and extra olive oil (and seasoning, if needed) and toss well. Serve hot.

ROAST PEPPER SPREAD WITH WALNUTS AND GARLIC

Steps:

• Make sure the peppers are without seeds. Combine them in a food processor with the walnuts, garlic, oil, the grated zest of the lemon, and the cumin. Process, turning the machine on and off, so the ingredients are pulverized but not pureed; you want a paste, but one with a little texture. (You could use a mortar and pestle if you have one, plus the energy.)
• Transfer the paste to a bowl and add the hot red pepper flakes, salt, and juice of the lemon. Taste and adjust the seasoning. Serve or cover and refrigerate for up to a day or two (bring back to room temperature before serving).