Walnut pesto

This recipe is served with fettuccini or spaghetti and it makes a quick light meal or hearty entree. It can be varied to suit - for a nuttier sauce, omit the parsley. 125 g walnut kernel 1 tablespoon grated parmesan (optional) 1 tablespoon olive oil salt and pepper to taste milk (or cream if you insist on a richer sauce) 1 cup of chopped fresh parsley 1 cup fresh breadcrumbs (we use wholemeal) Place the walnuts, parsley and breadcrumbs in a food processor and chop until finely ground. Add oil, cheese and seasoning and blend until dough consistency. Add more oil if needed. Place in saucepan and stir in milk to liquefy. Heat slowly adding more milk if necessary and serve with pasta. Garnish with a sprinkling of chopped walnuts and parsley. Serves 4. Thanks to Jen Wilkinson Australian Nutgrower, magazine.

Mexican Wedding Cakes

1 level cup plain flour 125 grams butter 2 tablespoons sugar 1 teaspoon vanilla 1 cup chopped King Valley walnuts Cream butter and sugar, add vanilla. Mix in walnuts and flour. Form teaspoonful lots in balls, place on baking paper on tray (don’t flatten). Bake 30 – 40 minutes at 160 deg. C. Check while cooking so that they don’t get too brown. Roll in icing sugar while hot and then again when cold. Makes approximately 18 cookies.

Pickled walnuts

Ingredients: 3 kg Small green King Valley Walnuts 1/2 cup salt for every 5 cups water (for brine) For spiced vinegar: For every 5 cups white vinegar, add 2 tablespoons peppercorns, 2 walnut-sized pieces 0f dried gingerroot and 2 tablespoons whole allspice. If you want a sweeter result , add sugar to the mixture. Directions: For the Brine: Boil the water and pour in the salt. Stir well to dissolve and cool before using. Wearing rubber gloves, prick the walnuts all over with a thin skewer or metal knitting needle. Put them into a bowl and cover with brine. Put a plate on top of the walnuts to keep them under the surface and leave 5-6 days in a cool place. Drain, cover again with fresh brine and leave for another week. Drain well, spread on a tray and leave in a warm room or, better still in the sun. Turn them occasionally and leave for 2-3 days or until they turn black. For the spiced vinegar: Crush the spices lightly to bruise them, tie in a piece of cheesecloth and add to the vinegar. Boil in a covered enamel or stainless steel pan for 10 minutes. Cool and remove the spices. Pack walnuts in dry jars, then cover with spiced vinegar, seal at once and leave 7-8 weeks before using.
(N.b. Uuse rubber gloves as the green nut stains hands).



  • Finely chopped King Valley Walnuts mixed with chopped olives and olive oil for an alternative spread.
  • Insert a walnut half into the centre of a dried fig for quick energy snack.
  • Walnuts, sultanas and porridge in the morning.
  • Mike’s lunch favourite is Walnut, vegemite and tasty cheese sandwich.
  • Carol’s favourite is sliced pickled walnuts on soft cheese and biscuits with a coldie.
  • The way to Jools' heart is a couple of crushed walnuts sprinkled over ice cream.

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