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Walnuts

Nuts & seeds · Tree nuts

Walnuts

Wrinkled, brain-shaped nuts with a rich, slightly bitter flavour; for baking, salads, sauces and Persian stews.

Also called: walnut, ceviz, akhrot, nueces

A kind of nuts

31 recipes with it

Photo: Ivar Leidus, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Walnuts are crinkled two-lobed kernels in a thin, papery brown skin that gives a pleasant bitterness. English (Persian) walnuts are the common type; black walnuts are stronger. They are oilier and softer than almonds and turn rancid quickly. Pecans look similar but are sweeter and smoother.

Juglans regia

How it’s used

  • Ground into Persian fesenjan, Georgian satsivi and muhammara
  • Baked into brownies, banana bread and baklava
  • Toasted on salads with pear and cheese
  • Blended into walnut pesto and sauces

Characteristics

Taste
Rich, buttery and slightly bitter.
Texture
Crumbly and oily.
When cooked
Toasting reduces bitterness; skins can turn baked goods slightly purple-grey.
Sold as
whole, chopped, ground
Cooking uses
Usually eaten raw, Suitable for baking, Used as a garnish, Used for thickening

Storage

Refrigerated. Keep in an airtight container in the fridge or freezer; walnuts go rancid faster than most nuts.

Diet, allergens and safety

Contains Tree nuts.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Tree nuts are a major allergen; an allergy to one nut does not rule out others, and nuts are often packed on shared lines, so check 'may contain' warnings.

Nutrition per 100 g

Energy
654 kcal
Protein
15.23 g
Carbohydrate
13.71 g
Fat
65.21 g
Fibre
6.7 g
Sugars
2.61 g

USDA FoodData Central: Nuts, walnuts, english.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Pecans — Swap 1:1 in baking; sweeter and less bitter.
  • Almonds — In ground sauces; milder flavour.

Related ingredients

Recipes with walnuts

See all 31

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