Walnut Butter

Walnut Butter
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup chopped roasted walnuts
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
Coarse salt and freshly ground white pepper to taste
Combine the butter, walnuts, parsley and lemon juice in the bowl of a food processor fitted with the metal blade. Process, using quick on-and-off turns, for about 2 minutes or until the mixture is well-blended. Season to taste with salt and white pepper. Scrape from the bowl to a container with an airtight lid. Cover and refrigerate for up to three days or freeze for up to three months.
Makes about 3/4 cup.
Cook's note: Walnut Butter can also be used as a garnish or sauce on grilled or baked white fish, pork, chicken or veal or as a spread on tea sandwiches.
Nutrition values per tablespoon: 92 calories, 10 g fat, 1 g carbohydrates, 0 g fiber, 0 g protein, 22 mg cholesterol, 85 mg sodium.
Chef Charlie Palmer for the Walnut Marketing Board