Best 3 Herbed Walnuts Recipes

Are you looking for a flavorful and versatile addition to your culinary repertoire? Look no further than herbed walnuts! This delightful snack or ingredient can elevate the taste of numerous dishes. Whether you prefer a savory or sweet treat, herbed walnuts offer a unique blend of flavors that will tantalize your taste buds. Join us as we delve into the world of herbed walnuts, exploring different recipes and providing tips for creating the most delicious and delectable morsels.

Check out the recipes below so you can choose the best recipe for yourself!

HERBED CHICKEN AND WALNUTS OVER PASTA

Herbed Chicken and Walnuts Over Pasta image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3/4 pound fusilli lunghi pasta
1/4 cup vegetable oil
1 onion, chopped
3/4 pound ground chicken
1 cup shelled walnuts
1/3 cup minced fresh parsley
1 tablespoon paprika
1/2 cup plain, non-fat yogurt
Salt and freshly ground pepper to taste

Steps:

Bring a large pot of salted water to a boil, add pasta, and bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. In a skillet heat oil, add onions and cook for 2 minutes. Stir in chicken, walnuts, parsley and paprika and cook until heated through and chicken is cooked. Now remove skillet from heat and stir in yogurt. Season to taste with salt and freshly ground pepper. Drain, pat dry and transfer pasta to a serving dish. Add sauce and toss to combine. Serve immediately.

HERBED WALNUTS

Herbed Walnuts image

Make and share this Herbed Walnuts recipe from Food.com.

Provided by Theresa Thunderbird

Categories Fruit

Time 45m

Yield 1 cup, 3 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 lb walnut halves
2 teaspoons dried rosemary, crushed or 2 tablespoons freshly chopped rosemary
1 teaspoon paprika
1 teaspoon salt

Steps:

Preheat the oven to 325 degrees.
Place the butter and oil in a large baking pan and melt in the oven.
Add the nuts.
spreading evenly in the pan and coating them with the oil/butter.
Scatter over the seasonings and bake for 20 minutes, stirring the nuts several times.
Bake until golden brown.
Drain on paper towels, cool, and store in a covered container.

HERBED SPRING SALAD WITH EGG AND WALNUTS

Herbed Spring Salad With Egg and Walnuts image

This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced radishes, celery and turnips are dressed, then tossed with a mixture of zesty salad greens - use a combination of watercress, dandelion, curly endive, escarole, radicchio, mizuna, spinach, or red sorrel leaves. The components can be prepared in advance, but wait until the last minute before dressing and serving.

Provided by David Tanis

Categories salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons finely diced shallot
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons lemon juice, plus more to taste
1/2 teaspoon grated garlic (from 2 small cloves)
Kosher salt and black pepper
1/4 cup walnut oil or extra-virgin olive oil
6 ounces/4 cups lightly packed watercress or, preferably, a mixture of zesty salad greens
3 medium golden beets, cooked, peeled and cut in wedges
1/2 cup thinly sliced red radish (6 to 8 medium radishes)
1/2 cup thinly sliced turnip (or use small kohlrabi or watermelon radish)
1/2 cup thinly sliced celery heart, plus tender leaves (from the center of 1 celery head)
Kosher salt and black pepper
2 tablespoons roughly chopped dill
2 tablespoons tarragon leaves
4 (7-minute) boiled eggs
1 cup toasted walnut halves

Steps:

Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.
Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.

Tips:

Choose high-quality walnuts for the best flavor. Freshly shelled walnuts are ideal, but you can also use store-bought walnuts as long as they are fresh and free of any mold or rancidity.
Toast the walnuts in a dry skillet over medium heat until they are fragrant and slightly browned. This will enhance their flavor and make them more crispy.
Use a variety of herbs and spices to flavor the walnuts. Some popular options include rosemary, thyme, sage, garlic powder, and onion powder. You can also add a pinch of salt and pepper for a classic flavor.
Experiment with different coating options. You can use a simple egg wash, or try coating the walnuts in flour, bread crumbs, or panko breadcrumbs before toasting them.
Store the herbed walnuts in an airtight container at room temperature for up to 2 weeks. You can also freeze them for up to 3 months.

Conclusion:

Herbed walnuts are a versatile and delicious snack or topping that can be enjoyed in many different ways. They are easy to make and can be customized to your own taste preferences. Whether you are looking for a crunchy snack, a flavorful addition to salads, or a topping for yogurt or oatmeal, herbed walnuts are a great option. With so many different recipes to choose from, you are sure to find one that you love.