As much as I love a good guacamole, I’m always looking for different ways to prepare avocados. One of the first replies I received on my website was from Limerock Orchards (walnut growers in Paso Robles, California) who had commented on a recipe that I had posted using walnut oil. After reviewing their site I knew that I had to prepare their recipe that combined avocados and walnut oil. When you make this recipe you will taste how the walnut oil adds a bit more depth to the avocados.
I served this tasty spread with toasted multi-grain baguette slices along with goat cheese and a smokey blue cheese. The avocado-walnut butter stands well on its own but also pairs nicely with cheeses. It also makes a great spread for sandwiches (turkey and avocado is one of my long time favorites).
|Avocado-Walnut Butter|| |
- 3 avocados (preferably organic)
- 2 tablespoons fresh lemon juice
- ¾ teaspoon cayenne pepper
- ½ teaspoon fleur de sel salt (or other coarse sea salt)
- 6 tablespoons walnut oil
- Toasted multi-grain baguette slices
- Optional: garnish with 2 tablespoons chopped roasted walnuts
- Cut avocados in half and remove pit and skin.
- Place avocados in food processor. Add lemon juice, cayenne pepper and salt. Process until smooth - scraping down the sides. With motor running slowly drizzle in the walnut oil and process until smooth.
- Cover and chill for one hour.
- Garnish with 2 tablespoons chopped roasted walnuts, if desired.
- Serve with toasted multi-grain baguette slices.
Source: Adapted from Limerock Orchards