113 walnut oil recipes

French Belgian endive salad (Salade d'Endives) with a Dijon mustard and walnut oil vinaigrette, garnished with walnuts and fresh tomatoes. A crisp, bitter, elegant starter.

Spaghetti tossed with toasted walnuts, black olives, pimientos, garlic oil, and Parmesan. A no-sauce Mediterranean pasta that's nutty, briny, and endlessly satisfying.

Ancient Roman walnut spread made with ground walnuts, liquamen (fish sauce), grape juice, olive oil, and cumin. A historical appetizer shaped like a fish and served with bread or crackers.

Raw carrot and orange salad with currants, walnuts, lemon juice, and a pinch of red pepper flakes. A bright, no-cook side dish dressed in olive oil.

Crisp steamed asparagus on baby lettuce with toasted hazelnuts and a tarragon-Dijon vinaigrette made with hazelnut oil. An elegant make-ahead salad or appetizer.

Vermicelli tossed with toasted walnuts, garlic-infused olive oil, pecorino cheese, and fresh parsley. A rustic Italian pantry pasta that comes together while the water boils.

Melomacarona, traditional Greek honey cookies made with oil instead of butter, dipped in warm honey syrup and topped with chopped walnuts. Egg-free and butter-free.

Whole wheat apple coffee cake with currants, toasted walnuts, apple butter, and warm spices. Made lighter with egg whites and canola oil, topped with a sugar crust.

Hearty vegetarian mostaccioli in a wine-simmered crushed tomato sauce with toasted walnuts, sherry pepper oil, julienned zucchini, and red peppers, broiled under bubbly mozzarella and fresh basil.

Cinnamon apple bundt cake made with whole wheat flour, fresh apple slices, walnuts, and apple juice. A lighter oil-based cake dusted with powdered sugar, best served warm.

Moroccan carrot and orange salad with shredded carrots, fresh orange segments, currants, walnuts, and red pepper flakes in a lemon-olive oil dressing. A vibrant no-cook side dish.

The iconic Silver Palate apple cake loaded with chunky apples, walnuts, and apple brandy in a moist oil-based batter spiced with cinnamon, cloves, and mace. Finished with a warm glaze.

Polenta Toscana with rosemary and toasted walnuts sauteed in olive oil, stirred into creamy polenta. Serve it soft or cool it and slice into crostini. A simple Tuscan vegetarian side or appetizer.

Twice-baked chocolate biscotti loaded with Dutch-process cocoa and toasted hazelnuts or walnuts. Crisp, sturdy, and dunkable, with a deep cocoa flavor and no butter or oil. The classic Italian coffee cookie, made dark.

Mini nut tarts with a flaky cream cheese crust and a brown sugar pecan or walnut filling. Bite-sized pecan-tassie style cookies that bake in mini muffin tins for holiday cookie trays.

Nut kolachky filling is a traditional Eastern European walnut filling for kolachky cookies and pastries. Ground walnuts, egg whites, sugar, and melted butter mixed into a thick paste.