They’re not the most beautiful pick of the nut world. But prepared correctly, walnuts give up a deep and earthy flavour – find the freshest nuts you can, roast them in a hot oven, and rub off their bitter skins with a clean tea towel. They’re an excellent alternative to pine nuts in pesto – try them in our winter-friendly linguine with walnut-parsley pesto, or the orecchiette with cauliflower and walnut brown-butter pesto. For something sweet, you can’t go past the walnut and date galette by legendary chef Alice Waters or the walnut, whiskey and salted caramel.
Ocean trout escalopes with walnut-pomegranate salsa
Spiced banana and walnut slice with mascarpone frosting
Gnocchi with sage brown butter and walnuts
Orecchiette with cauliflower and walnut brown-butter pesto
Mixed tender leaf salad with pomegranate and walnuts
Brussels sprouts with walnut dressing, lemon and pecorino
Beetroot, radicchio, Gorgonzola and toasted walnut salad
Honey-baked goat’s cheese with walnut, pear and frisée
Alice Waters’s walnut and date galette
Cauliflower, silken tofu and walnut rice bowl
Slow-roasted ocean trout with walnut and coriander salsa
Apple and honey tart with walnut crumb crust
Warm asparagus salad with walnuts, Parmesan, lemon and olive oil
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