- 200 g walnut kernels
- 4 tablespoons Guénard Walnut Oil
- 3 tablespoons fresh heavy cream
- Black pepper, freshly ground
Finely chop the walnut kernels. Arrange the chopped kernels in a large frying pan, while adding the walnut oil and cream. Season with salt and pepper.
Cook over a very low heat and let heat for 2-3 minutes, while continuously stirring. Let cool for a few moments and then blend the mixture until obtaining a creamy consistency. Serve hot over pasta, vegetables or a white meat.