Walnut Parmesan Condiment

Name: Walnut Parmesan Condiment
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: 100 g Walnuts; about 6 Tbsp (40 g) Parmesan; about 1 clove (4 g) Garlic; about ¾ tsp (4 ml) Ginger; 1 g lemon zest Lemon Zest; 1 Tbsp walnut oil (15 ml) Walnut Oil; 1 Tbsp olive oil (15 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Pascal Barbot recipe. Not affiliated with, sponsored by, or endorsed by Pascal Barbot.

GREAT ON · ARTICHOKES; ROASTED VEGETABLES; PASTA; BITTER LEAVES

Great on Artichokes; roasted vegetables; pasta; bitter leaves.

Nutty sauce for vegetables and noodles.

On the jar

WALNUT

Method: blend
Yield: about ¾ cup
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Garlic 4 mlGinger 4 mlWalnut Oil 15 mlOlive Oil 15 ml

Ingredients

Walnuts100 g
Parmesanabout 6 Tbsp (40 g)
Garlicabout 1 clove (4 g)
Gingerabout ¾ tsp (4 ml)
Lemon Zest1 g lemon zest
Walnut Oil1 Tbsp walnut oil (15 ml)
Olive Oil1 Tbsp olive oil (15 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Get Walnut Parmesan Condiment + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Walnut Parmesan Condiment wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 7 stars · 2 national awards

Garlic-Ginger Chili Citrus Jus★★★ KITCHENOn the jar: CITRUS JUS
Garlic Lemon Nut Sauce★ STARRED KITCHENOn the jar: TAHINI
Shrimp Paste Sauce★★★ KITCHENOn the jar: SHRIMP
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Pascal Barbot works in French / Asian-inflected haute cuisine at L'Astrance; credentials include Michelin 3* (L'Astrance, Paris, 2007-2019).

Originally published as Walnut & Parmesan Condiment.

Adapted from a Pascal Barbot recipe (Pascal Barbot (L'Astrance) / Fòrum Gastronòmic Girona 2013 dossier).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Pascal Barbot (L'Astrance) / Fòrum Gastronòmic Girona 2013 dossier (published as “Walnut & Parmesan Condiment”). Full citation lives in Provenance.

Companion jar