What Is Walnut oil and How Can I Use It?
If walnut oil has turned up in a recipe or caught your eye at the store, here's what you need to use it with confidence and how to choose it, cook it, store it, what to substitute, and 53 recipes to try it in.
Key Points
- Pressed from walnuts; a rich, toasty finishing oil that tastes like fresh walnut.
- Low smoke point near 320°F (160°C); use it raw or barely warmed, never for frying.
- Shines drizzled over beets, pears, blue cheese, and whisked into salad dressings.
- Goes rancid fast because of polyunsaturated fat; refrigerate after opening and buy small.
- Swap with hazelnut or toasted almond oil; refined olive oil works in a pinch.
What is walnut oil?
Walnut oil is pressed from dried walnuts, and it is a finishing oil before anything else. It is deep gold with a faint green tinge, and it tastes exactly like a fresh walnut: rich and toasty with a little tannic bite at the edges.
This is not an everyday cooking oil. You buy it to add flavor at the end of a dish, not to fry in.
A good bottle, especially a French roasted-walnut one, carries a real nuttiness that no neutral oil can fake. The best versions are unrefined and cold-pressed or made from lightly roasted nuts. Refined walnut oil exists and tastes much milder, but the unrefined kind is the one worth seeking out.
How to Use Walnut Oil
Use it raw or barely warmed. Walnut oil has a low smoke point, roughly 320°F (160°C) for the unrefined kind, and high heat turns its delicate flavor flat and bitter fast.
Where it earns its keep is in salad dressings. A Rich Green Lentil Salad with Walnut Oil shows the idea: whisk it with a sharp wine or sherry vinegar and it turns earthy lentils into something dinner-party worthy.
It loves bitter and sweet partners on a plate. Spoon it over roasted beets with crumbled blue cheese and sliced pears, then drizzle it across Green Beans with Walnuts & Tarragon to double down on the nutty note.
It works in baking too, where gentle oven heat is fine. A spoonful in the batter for banana bread or a Carrot Cake with Buttermilk Glaze deepens the background nut flavor without anyone naming it.
Pairing and Common Mistakes
Walnut oil pairs naturally with autumn and winter flavors. Think apples and pears, beets, blue and goat cheese, plus maple and roasted squash. A small amount goes a long way, since its flavor is strong.
The biggest mistake is cooking with it over real heat.
Sauteing or frying in walnut oil wastes an expensive bottle and leaves a scorched, bitter taste. If a recipe wants it in a hot pan, like the gentle warming in a Chicken Breasts with Walnut Aillade, keep the heat low and add it late.
The second mistake is buying a big bottle. Walnut oil goes rancid quickly, so a small one you finish fast beats a bargain size that turns before you reach the bottom.
Substitutes
Other roasted nut oils are the closest swaps. Hazelnut oil brings the same finishing role with a sweeter, rounder nuttiness, while toasted almond oil works where you want something milder.
For dressings, a good extra-virgin olive oil stands in if you accept a peppery, fruity flavor instead of a nutty one. To chase the walnut taste itself, whisk a neutral oil with a spoonful of very finely ground toasted walnuts, then strain.
Buying and Storing
Buy small and buy unrefined, and check the bottle for a roast or pressing date. Look for dark glass or tin, since light speeds the oil's decline. French walnut oils labeled for roasted nuts tend to be the most flavorful.
Walnut oil is one of the most perishable oils in the kitchen because of its polyunsaturated fat, so refrigerate it after opening. The cold may turn it cloudy, which is harmless and clears at room temperature.
Even chilled, plan to use it within a few months. The moment it smells sharp and paint-like instead of sweetly nutty, it has gone rancid and belongs in the bin.
Nutrition
Nutrition Facts
Serving Size 1 cup (218g)Quick facts
Where to find walnut oil: Walnut oil is usually found in the oils section or aisle of the grocery store or supermarket.
Food group: Walnut oil is a member of the Fats and Oils US Department of Agriculture nutritional food group.
- In Chinese
- 核桃油
- British (UK) term
- Walnut oil
- en français
- huile de noix
- en español
- aceite de nuez
How much does walnut oil weigh?
| Amount | Weight |
|---|---|
| 1 cup | 218 grams |
| 1 tablespoon | 13 grams |
| 1 teaspoon | 4 grams |
Related
Fats and Oils
Recipes using walnut oil
There are 53 recipes that contain this ingredient.
Green Beans with Walnuts & Tarragon
Lovely mingle of flavours. I toasted the walnets. Used dried tarragon but soaked in the oils w/orgainc cider vinegar in advance. Oh yeah and added 1 clove of finely minced garlic. A big hit with or without the garlic. High class side dish using the fresh beans from my local country road farmer.
Delicious Cream of Pumpkin Soup
Cream of pumpkin soup with coriander, curry powder, and a finishing drizzle of walnut oil. Smooth, golden, and ready in an hour using fresh or canned pumpkin.
Jack's Veggie Burger
Jack's veggie burger is a hearty vegan patty built on mashed lentils, bulgur and smoked portobello, with roasted garlic and tarragon. The smoke brings meaty depth and the patties hold up on the grill.
Pecan Whole Wheat Rye Bread
Hearty pecan whole wheat rye bread with molasses, walnut oil and a generous handful of pecans. Two loaves of high-fiber bread for sandwiches and toast.
Rich Green Lentil Salad with Walnut Oil
A lovely rich tasting lentil salad. High in protein, fiber and low in saturated fats.
Chicken & Pasta With Creamy Walnut Sauce
An easy, tasty and hearty dish is an ideal dinner for busy weekdays. Creamy but without any dairy product, it's from the roasted walnuts that also add yummy nuttiness.
Cinnamon Swirled Pumpkin Bread
An excellent breakfast bread that's made with whole wheat flour, white flour, oats, pumpkin, walnuts and chocolate chips. The cinnamon sugar is swirled into the bread brushed with melted butter. The aroma will fill up your entire house during the baking, and it gives you great flavor, texture and nutrient. Also it can be a very good gift that your friends or family will love for sure!
Tangy Salmon Mousse
Light salmon mousse made with canned and smoked salmon, Greek yogurt, ginger, and whipped egg whites, served with a grapefruit-walnut oil salad. An elegant British-style starter.
Chocolate & Hazelnut Sauce
This popular chocolate and hazelnut sauce or spread, almost everybody loves it, but do you know it is actually so easy to make, and the flavor is just absolutely delicious!
Goat Cheese-And-Walnut Pizza Topping
Three-ingredient pizza topping: tangy crumbled goat cheese and walnut-oil-tossed walnuts scattered over your favorite pizza. Bake and finish. Bistro flavors with almost no work.
Carrot Curry
Steamed carrots tossed in walnut oil with raisins and a tangy curry-mustard-lime glaze. A diabetic-friendly side dish with warm spice and subtle sweetness.
Grilled Fish with Winter Root Slaw
Whole grilled sea bass over a raw winter slaw of julienned carrot, parsnip, and celeriac with toasted walnuts and champagne vinegar. Bistro-style dinner for two in 30 minutes.
Plum & Peach Salad
Plum and peach salad with toasted walnuts drizzled in a raspberry jam vinaigrette made with red wine vinegar and walnut oil. A 15-minute summer fruit salad.
Fall Salad
Fall salad: crisp bitter greens with sweet sliced pears, toasted walnuts, and crumbled Gorgonzola in a walnut-oil vinaigrette. An elegant autumn salad balancing sweet, bitter, and savory.
Fall Salad
Fall salad: crisp bitter greens with sweet sliced pears, toasted walnuts, and crumbled Gorgonzola in a walnut-oil vinaigrette. An elegant autumn salad balancing sweet, bitter, and savory.
Walnut Honey Bread
Crusty artisan bread studded with toasted walnuts, sweetened with honey and enriched with walnut oil. An overnight cold-rise dough baked on a stone with steam for a shattering crust.
Celery-Apple Salad with Currants
A fruity and scrumptious salad made with golden delicious apples and walnuts that's perfect for the Autumn season.
Wild Salmon Crepes
Green-flecked spinach crepes folded around flaked wild salmon, sauteed mushrooms, and tangy yogurt sauce with fresh tarragon. An elegant brunch for two that's ready in 30 minutes.
Turkish Chicken with Walnut Sauce
Poached chicken layered with a silky walnut and coriander sauce, drizzled with paprika-infused walnut oil. Known as Circassian chicken in Turkish cuisine, this elegant cold dish is a showpiece for any gathering.
Geneva Pear Flan (Geneve)
Geneva pear flan, a Swiss shortcrust tart piled with fresh pears, candied citrus peel, raisins and walnut oil, moistened with white wine and finished with a blanket of baked cream. An old-world tart from the French-Swiss border.
Avocado Soup with Radishes & Cilantro Cream
Chilled Avocado Soup with ginger, serrano chile, and lime, topped with cilantro cream and walnut oil-dressed julienned radishes. A layered Mexican-inspired cold soup that also works served hot.
Baked Apples With Cherries & Almonds
Whole baked apples cored and stuffed with dried cherries, chopped almonds, cinnamon, and brown sugar, then baked in apple juice and honey until fork-tender. A rustic fall dessert lighter than pie but just as comforting.
Pasta with Green Beans, Potatoes & Pesto
Pasta alla Genovese with pesto, blanched green beans, Yukon gold potatoes, toasted walnuts, and Parmesan. The classic Ligurian pasta dish that proves carbs and vegetables together is genius.
Seasame Spinach Salad
Sesame spinach salad dressed with walnut oil, sesame oil, and reduced-sodium soy sauce, topped with sliced mushrooms and toasted sesame seeds. A light, nutty Asian-style side.
Tender Greens with Prosciutto, Croutons & Walnut Oil Vina
Crisp garlic croutons, silky prosciutto strips and a nutty walnut oil vinaigrette tossed with tender greens. A 25-minute elegant Italian salad for two that feels straight from a Tuscan trattoria.
Cucumber & Fennel with Orange-Mint Dressing
Crisp cucumber, slivered fennel, and tart Granny Smith apple tossed in an orange-mint walnut oil vinaigrette. A refreshing no-cook salad ready in 15 minutes.
Composed California Corn Salad
A stunning composed salad of fresh corn, peppers, squash, zucchini, and Japanese eggplant on peppery arugula, dressed in walnut oil and rice vinegar.
Asparagus with Strawberry Vinaigrette
Chilled asparagus and strawberry salad tossed in a honey-walnut oil vinaigrette with strawberry vinegar. A stunning spring side dish that's equal parts sweet, tangy, and crisp.
English Walnut Salad
English walnut salad tosses red lettuce, watercress, and arugula with whole walnuts in a walnut oil and olive oil vinaigrette with red wine vinegar. Nutty, peppery, and elegant.
Braised Corn with Chanterelle Mushrooms
This simple recipe is full of flavour, if you can't find chanterelle mushrooms, regular white or cremini mushrooms works fine too, or you can use oyster, shiitake mushrooms, all turn out delicious!
Sourdough Maple Walnut Bread
Bread machine sourdough maple walnut bread with whole wheat flour, walnut oil, cinnamon, and real maple syrup. Dump, press start, and let the machine do the kneading and baking.
Favourite Avocado Soup
Chilled avocado soup blends ripe avocados with a lime-and-serrano-spiked stock into a silky, no-cream base, topped with cilantro cream and crisp julienned radishes. A cool, elegant Mexican-inspired starter.
Artichokes & Green Beans
Jerusalem artichokes and green beans tossed with walnut oil, lemon juice, garlic, and chopped walnuts. A diabetic-friendly vegetable side in 30 minutes.
Braised Endive
Braised Belgian endive with diced Red Delicious apple, walnut oil, lemon juice, and a splash of apple cider vinegar. A light, elegant, low-calorie side dish in 15 minutes.
Cucumber & Mint Salsa
Cucumber and mint salsa with walnut oil, lemon juice, and fresh mint. Salted and drained cucumber keeps this salsa crisp and concentrated. A refreshing no-cook condiment for grilled fish, lamb, or flatbreads.
Roasted Peppery Winter Squash
Quick, easy and delicious way to cook your winter squash as a side dish.
Lemony Summer Squash
Lemony summer squash sauteed in walnut oil with garlic, rosemary, and fresh lemon juice. A quick, five-ingredient side dish that's light, bright, and diabetic-friendly.
Snow Peas & Water Chestnuts
Quick stir-fried snow peas and water chestnuts in walnut and sesame oil. A crisp, diabetic-friendly vegetable side dish that's on the table in minutes.
Lentil, Mushroom, & Bulgur Burgers
Lentil, mushroom, and bulgur burgers grill up smoky and meaty with roasted garlic, walnut oil, and tarragon. A high-fiber vegetarian patty with serious char and chew, no soy required.
Whole Wheat Pasta with Ricotta & Walnuts
Whole wheat pasta tossed with a no-cook ricotta sauce: butter, walnut oil, fresh herbs, and toasted walnuts whisked smooth with half-and-half. Ready in 25 minutes, lighter than alfredo, nuttier than carbonara.
Lemon Mustard Chicken
Lemon mustard chicken breasts marinated in lemonade, coated in whole-grain mustard and pecan breadcrumbs, pan-fried in walnut oil with a cream mustard sauce.
Raspberry Walnut Vinaigrette
A quick raspberry walnut vinaigrette whisked from fruity raspberry vinegar, nutty walnut oil, honey mustard, and fresh tarragon. An elegant five-minute dressing for spinach, greens, or a fall salad.
Noodles with Ricotta & Walnuts
Whole wheat pasta with ricotta, walnuts, walnut oil, butter, and Parmesan in a creamy herb sauce. A quick vegetarian dinner with rich, nutty flavor ready in 35 minutes.
Black Pepper & Walnut Biscotti
Black pepper and walnut biscotti pack toasted walnuts and a serious dose of cracked pepper into a brown-sugar dough. Italian-style twice-baked cookies that pair with cheese or coffee.
Chicken Breasts with Walnut Aillade
Chicken breasts pan-seared and finished in a Languedoc-style walnut and garlic aillade, with a tangy yogurt-lemon marinade for tenderness. Rustic French main with deep nutty richness.
Norwegian Nut Bread
Norwegian nut bread baked in cans with almonds, filberts, sunflower seeds, raisins, and orange zest. A dense, hearty Scandinavian quick bread with whole wheat and buttermilk.
Avocado & Orange Salad with Walnuts
Bright avocado and orange salad tossed with toasted walnuts, crisp diced turnip, and a honey-mint walnut oil dressing. A fresh, crunchy salad with bold contrasts in every forkful. Ready in 20 minutes.
Bean Sprouts & Green Onions
Wok-tossed bean sprouts and scallions in nutty walnut oil with soy sauce, topped with sunflower seeds and fresh parsley. A 10-minute side dish with serious crunch.
Trout Sauteed in Walnut Oil
Flour-dusted trout fillets pan-seared in fragrant walnut oil, finished with toasted walnuts and a splash of sherry vinegar. Elegant enough for company, easy enough for Tuesday.
More walnut oil recipes
- Alaska Seafood Tarts
- Avocado & Orange Salad with Walnuts
- Black Pepper & Walnut Biscotti
- Composed California Corn Salad
- Cucumber & Fennel with Orange-Mint Dressing
- Cucumber & Mint Salsa
- English Walnut Salad
- Lemon Mustard Chicken
- Lemony Summer Squash
- Noodles with Ricotta & Walnuts
- Norwegian Nut Bread
- Roasted Peppery Winter Squash
- Trout Sauteed in Walnut Oil
- Whole Wheat Pasta with Ricotta & Walnuts
