Peanut butter is something everyone loves. It’s hard to make it better than it already is. In fact it’s so good I thought I’d try the same thing with other kinds of nuts. Like walnuts for walnut butter.
It’s fun to make because it’s something you can easily and inexpensively accomplish in your own kitchen. It doesn’t require a lot of ingredients, and there’s room to give a little of your own personal flair. Making your own nut butter will also provide a healthier alternative to the commercial.
Walnut butter is a versatile ingredient. I use it has a condiment. I especially like it as a spread on all-veggie sandwiches, as in my Celery and Avocado Sandwich. It adds an extra element of richness that vegetables alone just can’t match. This recipe makes about 1 cup of walnut butter, more than you need for sandwiches. Try spreading some on crostini topped with a slice of fruit or as a dip for sliced vegetables. Of course you can pair it with jelly for an elegant take on that old favorite PB&J.
Store covered in the refrigerator. Please not that the shelf life in of homemade nut butter is shorter compared to commercial brands.
- 2 cup walnuts (lightly toasted)
- ¼ cup walnut oil (or vegtable oil)
- ¼ teaspoon kosher salt
- 1 pint crushed red pepper flakes (optional)
Place the toasted walnuts in the bowl of a food processor and grinding them until they become sticky or paste-like. It takes a good minute or so for the nuts to release their oils and you may need to scrape the sides of the bowl. Be diligent. Add the salt and red pepper (if using). Add the oil, a little bit at a time until the walnut butter binds together. You may not use all the oil. Use your judgement.