Walnut Oil

Walnut oil is made by crushing shelled walnuts to a thick paste, then filtering out the oil from the solids. Unlike neutral oils meant for cooking, walnut oil has an intense walnutty flavor and is best used for finishing dishes. Try it drizzled over hot steamed green beans or asparagus, or in a vinaigrette for green salad or potato salad.

¾ cup walnut pieces
1¼ cups vegetable oil

Preheat oven to 350°F.

Drop walnuts into boiling water in small saucepan; boil 3 minutes; drain.

Spread walnuts in a single layer on a shallow baking sheet.  Bake 15-25 minutes or until golden brown; stirring once.

Cool to lukewarm.

Place warm nuts in a plastic bag and crush them with a mallet or rolling pin.

In large jar, combine nuts with oil.

When ready to use, strain walnuts from oil.

Makes 1 cup.