- Cook Time
- Prep Time
- 4 ServingsServings
- 1/2 cup California walnuts
- 1/2 cup parsley sprigs, lightly packed
- 1 medium lemon, zested
- 1/8 teaspoon minced or pressed garlic
- 1/8 teaspoon Kosher salt
- 1/8 teaspoon Ground black pepper
1 Preheat oven to 350°F. Finely chop walnuts to the size of rice grains, to make about 1/3 cup.
2 Place on a dry baking sheet. Bake 5-7 minutes until lightly toasted, stirring once or twice. Cool.
3 Rinse parsley and pat dry between sheets of paper towel. Finely chop to measure 1/4 cup. Place in a small bowl.
4 Remove yellow part of lemon zest with a zester or fine grater. Add to parsley.
5 Stir in cooled walnuts, garlic, salt and pepper.
Source: California Walnut Board