Best 6 Parmesan Walnuts Recipes

ASPARAGUS WITH WALNUTS, PARMESAN AND BROWN BUTTER

Steps:

• Steam the asparagus until just tender, about 5 minutes.
• Meanwhile, melt the butter in a large skillet over medium heat. Cook until the foam has subsided and the butter turns a deep golden brown, about 4 minutes. (Take care that it doesn't burn.) Stir in the nuts and cook until fragrant, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Remove from heat and whisk in the cheese. Season with salt and pepper. Spoon nut mixture over warm asparagus and serve at once.

ROASTED PEAR AND ARUGULA SALAD WITH WALNUTS AND PARMESAN

Steps:

• Preheat oven to 500 F and put baking sheet in the oven to heat too.
• Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5 pieces lengthwise again.
• Toss pear with butter and sugar.
• Place on baking sheet and in oven to roast for 10 min, or until browned on bottom.
• Flip and roast until tender and deep brown, 5 more minutes.
• Let pears cool.
• Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside.
• Whisk the olive oil, vinegar, salt and pepper together.
• Combine arugula and pears in large serving bowl, and gentley toss with the dressing.
• Using a vegetable peeler, shave curls of Parmesan cheese on top of salad.
• Chop walnuts coarsely and sprinkle on top.

PARMESAN WALNUTS

Steps:

• In a small heavy skillet, melt butter. Add walnuts and cayenne. Cook over medium heat until walnuts are toasted, about 4 minutes. Remove from the heat; sprinkle with cheese. Spread on foil to cool.

WILD MUSHROOM SOUP WITH ARUGULA AND WALNUTS AND PARMESAN-CRUSTED ROLLS WITH HERB BUTTER

Steps:

• Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
• Break dough into 8 equal pieces and roll each piece into a thick rope shape. Twist each 'rope' piece into a knot. Place balls on prepared baking sheet and spray with cooking spray. Sprinkle with Parmesan to coat surface. Bake 8 minutes, until golden brown.
• Meanwhile, melt butter in a large stock pot over medium heat. Add mushrooms, onion and garlic and cook 5 minutes. Add thyme and cook 1 minute. Add chicken broth and wine and bring to a simmer, about 1 minute. Simmer 5 minutes.
• While soup is simmering, blend softened butter with chopped fresh parsley and salt and pepper. Remove Parmesan knots from the oven.
• Remove soup from the heat and, using an immersion or stand blender, puree until smooth Return the soup to low heat, add milk and andouille sausage and simmer 1 minute to heat through.
• Ladle soup into bowls and top with arugula and walnuts. Serve rolls on the side with parsley butter.

ARUGULA SALAD WITH FIGS, PROSCIUTTO, WALNUTS, AND PARMESAN

Steps:

• Prepare Ingredients 1. Cut 2 ounces prosciutto into 1/4-inch-wide ribbons. 2. Remove stems from 1/2 cup dried figs and chop fruit into 1/4- inch pieces. 3. Very finely mince 1 small shallot to yield 1 tablespoon. 4. If using arugula bunches, remove stems, then wash and dry leaves. 5. Chop enough walnuts to yield 1/2 cup. 6. Shave 2 ounces Parmesan into thin strips with vegetable peeler. Toast Nuts and Cook Prosciutto 7. Toast nuts in 10-inch nonstick skillet over medium heat, stirring often, until fragrant, 3 to 5 minutes. Set nuts aside in bowl. 8. Wipe out empty pan with paper towel. 9. Heat 1 tablespoon olive oil in empty pan over medium heat. 10. Add prosciutto and fry until crisp, stirring frequently, 5 to 7 minutes. 11. Using slotted spoon, transfer to paper towel-lined plate and set aside to cool. Soften Figs and Make Dressing 12. Whisk 1 tablespoon honey and 3 tablespoons balsamic vinegar in medium microwave-safe bowl. 13. Stir in figs. 14. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. 15. Whisk in remaining 3 tablespoons olive oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper. 16. Let cool to room temperature. Toss Salad and Serve 17. Toss arugula and dressing in large bowl. Adjust seasonings with salt and pepper. 18. Divide salad among individual plates. 19. Top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.

WALNUTS AND PARMESAN SPREAD

Steps:

• Pulse walnuts parmesan and salt in food processor until crumbly. Add lemon juice. While machine is running slowly pour in the olive oil in a steady stream.
• Can be made ahead of time and refrigerated, but bring to room temp before serving.