I’m kind of over peanut butter. That’s right, I said it. Yes, it’s delicious, but I think I’m going to give it a rest for now and explore all the other options for nut butters – specifically walnuts.
Of all the nuts, I feel like walnuts kind of get shafted. Almonds are great for snacking, peanuts are for peanut butter, pecans are kind of fancy, and walnuts are kind of the middle child that everyone forgets about. They’re delicious and healthy in their own right, but I feel like they get overshadowed by all the other types of nuts out there.
Don’t worry, walnuts. I love you. I love you so much I’ll toast you in the oven and grind you up into a paste. If that’s not love, I don’t know what is. It’s funny how quickly sentiments can descend into serial killer territory.
Rosemary Walnut Butter
Makes just under 1 cup
- 2 cups walnuts, toasted
- 1 tsp dried rosemary (1 tbsp fresh)
- 1 tsp honey
- Toast walnuts at 350F until golden-brown and fragrant.
- Combine walnuts and rosemary in food processor and pulse until it resembles coarse crumbs. Continue pulsing until it begins to turn into a thick paste.
- Add in honey and continue pulsing until it reaches a peanut butter consistency.
- Store in airtight container in refrigerator.
Making this walnut butter was a lightbulb moment for me. Why have I never done this before?? So many years wasted eating Skippy when I could have been eating this deliciousness.
The best part of making your own nut butter is experimenting with flavors. Walnuts and rosemary are a pretty classic combination – they both have earthy flavors that go really well together. Rosemary, especially dried, is pretty strong on its own, so don’t go overboard or it’ll be overwhelming. The honey adds just a hint of sweetness and binds it all together.
Unlike store-bought nut butters, this homemade version isn’t very sticky. It’s still spreadable, but it’s also pretty firm and malleable – you can roll it into a ball without getting it all over your hands.
You can make your nut butter with raw nuts or toast them first – toasting them first means that they won’t grind as finely and smoothly, so leave them raw if you prefer your butter creamy. Another thing to keep in mind – walnuts have a naturally bitter taste from the skins, so if that’s a deal-breaker for you, soak them in water overnight and then let them dry out before grinding them.
From start to finish, it takes about 30 minutes to pull this together, so it’s very little work for a huge payoff. The earthy toasted walnuts combined with the savory rosemary is absolutely magical and the honey adds just the tiniest hint of sweetness.
And just like that, the reign of peanut butter is officially over. It’s time to grab a spoon and dig into this walnut butter straight out of the jar.