Preparation

• 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