Walnuts and Parmesan Spread

Total Time
Prep 5 mins
Cook 0 mins

From Real Simple. I serve this with sliced, toasted baguettes and alongside chickpeas and balsamic vinegar tapenade and smashed peas with mint tapenade so that everyone choose their own topping for their bruschetta

Ingredients Nutrition


  1. Pulse walnuts parmesan and salt in food processor until crumbly. Add lemon juice. While machine is running slowly pour in the olive oil in a steady stream.
  2. Can be made ahead of time and refrigerated, but bring to room temp before serving.


Most Helpful

I would like to first mention that those who are afraid of the fat content in this recipe, shouldn't be! You only need a very thin layer to taste it, and it is packed with omega-3 fatty acids - that's the good fat! This was easy to make and I did like it, but I felt like it was missing something. I brought it to a potluck and some really liked it and others thought it tasted odd. I think garlic would be a really good addition. After talking to a few people I think that I should have toasted the walnuts first. I usually use walnuts raw, and since the recipe doesn't specify, it didn't even occur to me. I will be trying this again with toasted walnuts. Thank you!

SweetySJD September 21, 2007

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