TO TOAST walnuts in a conventional oven bake on a tray at 180C for about 8-10 minutes, checking frequently.
In a microwave spread walnuts in a single layer on a microwave-safe plate. Microwave on high for 5-6 minutes, stirring every 2 minutes. On the stove: Cook walnuts in a dry frying pan on medium-high heat for 3-5 minutes, stirring frequently.
WALNUT PESTO
PUT 110g rocket, 1/2 cup freshly grated parmesan cheese, 1/2 cup toasted walnuts, 2 tbspns lemon juice, 1 tspn minced garlic and a teaspoon of salt into a food processor, and process until the mixture is finely ground, 30 to 60 seconds. Combine 1/2 cup extra-virgin olive oil and 1/4 cup walnut oil in a bowl. With the food processor running, drizzle the oil through the feed tube, and process the mixture until mostly smooth. Serve over cooked fettuccine.
STORAGE AND SELECTION
DUE to their high oil content, walnuts can quickly turn rancid if not stored properly. For long-term storage, it is best to buy unshelled nuts and store them in the refrigerator for 2 to 3 months or freeze up to 1 year. Shelled walnuts should be kept refrigerated in an airtight container, or you can freeze them for up to a year.
