| 1/2 cup | Butter, unsalted, at room temperature |
| 1/4 cup | California walnuts, toasted |
| 1 tbsp | Parsley, flat leaf, chopped |
| 1 tsp | Lemon juice |
In the bowl of a food processor, combine butter, walnuts, parsley and lemon juice. Process, using quick on and off turns, about 2 minutes or until mixture is well blended. Season with salt and white pepper.
Scrape into container, cover airtight and refrigerate up to 3 days or freeze up to 3 months.
Makes approximately 3/4 cup.
Makes 12 servings.
The walnut butter can be made in quantity and used as a garnish or sauce on grilled or baked fish, pork, chicken and veal, or as a spread on tea sandwiches.