Instructions

• Add the 1 cup chopped walnut halves, 1/4 cup chopped onion, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to a blender or food processor.
• Pulse 6–8 times to break up the nuts and vegetables, then run the machine continuously, stopping every 20–30 seconds to scrape down the sides with a spatula.
• Continue processing until the mixture becomes smooth and creamy, using long runs as needed to release the walnuts’ oils (this can take 1–3 minutes depending on your machine).
• Transfer the walnut cream to a small saucepan and warm gently over medium-low heat, stirring, just until heated through.
• Toss the warmed sauce with cooked whole wheat pasta or zucchini noodles to coat, or drizzle it over—or stir it into—sautéed greens such as spinach or kale.