Walnut Pâté

This delicious spread works well as a pasta sauce or polenta topping.

Note: For a Texas twist, substitute Texas-grown pecans for the walnuts.


Walnut Pâté


For 4 Person(s)


  • 5 tablespoons olive oil, divided
  • 2 large yellow onions, chopped
  • 2 tablespoons red or white wine (or substitute with apple cider vinegar
  • 1 1/2 teaspoons dried thyme OR
  • 1 tablespoons fresh thyme, chopped
  • 1/2 teaspoons salt
  • 1/2 teaspoons black pepper
  • 1/2 cups walnut halves and pieces

Walnut Pâté Directions

  1. Heat 2 tablespoons of the olive oil in a skillet with a lid. When the oil is hot, add the onions, stir briefly with spatula and turn the heat to medium-low. Add the wine (or vinegar), cover the skillet and simmer for 10 minutes, stirring occasionally. Add the thyme, salt and black pepper and simmer for 15 more minutes, until onions start to brown. (Add water if the onion is sticking to the bottom of the skillet.)
  2. While the onions are cooking, place the walnut pieces in a dry skillet and toast on low heat—tossing often with a spatula, for about 3 minutes, until fragrant.
  3. Once the onions and walnuts are cooked, place them in a food processor and add the remaining olive oil. Blend for 2 minutes, taste and adjust the salt, if needed.