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    Exotic Walnut Recipes From Chef Sabyasachi Gorai

    Chef Sabyasachi Gorai Chef Sabyasachi Gorai 3 Mins Read

    Chef Sabyasachi Gorai Chef Sabyasachi Gorai


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    Want to include the goodness of walnuts in your everyday meals? Try these exquisitely easy recipes from celebrity chef Sabyasachi Gorai and enjoy them with your family

    Pre-teen to 18+
    Exotic Walnut Recipes From Chef Sabyasachi Gorai

    As the summer heat wanes and the monsoon comes calling, isn't it tempting to roast some nuts to snack on while you enjoy the pitter-patter of the rain? Nuts are nutrient powerhouses and it is a good idea to serve up a mix of nuts when your children come back hungry from school. Or better still, give your family an energy boost with a nutty evening snack.

    One nut that is bursting with nutrients and can also be easily incorporated into both snacks and main dishes is the walnut. Known as the king of nuts, walnuts provide you with good fats, vitamins, and minerals. Not only do these add flavor and crunch to all sorts of dishes, but they are also considered the healthiest of nuts. Walnuts are high in antioxidants and are the only nuts that provide an excellent source of plant-based omega-3 fatty acids (2.5 grams of ALA/oz.). A handful of walnuts also offers four grams of protein along with two grams of fiber.

    So, be it a simple snack party or sudden hunger pangs, these walnut-based recipes are soon going to be firm favorites among your family members! Put on your aprons and start your cooking adventure with recipes created exclusively by celebrity Chef Sabyasachi Gorai.

    Sweet potato toast with rich walnut spread

    100 g walnuts, toasted
    2 lumps of stem ginger
    30 ml agave syrup
    20 ml water
    1 large, round sweet potato
    Fruits to top (such as sliced banana, blueberries, pomegranate seeds, or sliced strawberries)


    • Place walnuts in a food processor with the stem ginger, agave syrup, and water, and whizz until smooth.
    • Slice the potato into ½ cm thick slices, place into a toaster, and toast on the highest setting until the sweet potato is soft and tinged brown.
    • Spread the walnut mixture over the sweet potato slices and top with your favorite fruit.

    Walnut pesto and tomato bruschettaExotic

    For the pesto 
    ¾ cup walnuts
    1 large clove garlic
    ¼ cup extra virgin olive oil
    ¼ cup grated Romano cheese
    Tomato topping
    ¼ cup extra virgin olive oil
    ¼ cup fresh basil
    ¼ cup fresh Italian (flat-leaf) parsley
    1 tablespoon lemon juice
    ¼ teaspoon sugar
    ¼ teaspoon salt
    ¼ teaspoon pepper
    2 large cloves garlic, minced
    1 can petite-cut diced tomatoes, drained
    Few baguette slices


    • Place walnuts and garlic in a food processor and process until finely chopped. Transfer to a small bowl and stir in oil and cheese.
    • Stir together all the tomato topping ingredients in a medium bowl. (Both mixtures may be prepared several hours ahead and stored tightly covered in the refrigerator, until ready to serve.)
    • To assemble, spread a small amount of walnut pesto on baguette slices, then top with the tomato mixture. Makes 16 appetizer servings.

    Chilled walnut and cucumber sunshine soup

    400 g cucumber, peeled and roughly chopped
    3 spring onions, roughly chopped
    1 clove of garlic, minced
    Small bunch of tarragon (fresh or dried)
    A couple of sprigs of mint
    Small bunch of basil
    100 g walnuts
    220 g Greek yogurt
    30 ml lemon juice
    70 ml extra virgin olive oil
    A pinch of salt and pepper
    For the garnish
    8 ice cubes
    2 radishes, thinly sliced
    50 g walnuts, toasted
    Mixed herbs
    Salad leaves
    Extra virgin olive oil


    • Place all the ingredients for the soup into a blender and blitz until smooth. Season with salt and pepper, adding a little more lemon juice if you like.
    • Pour the soup into four bowls and garnish with your choice of fresh herbs and leaves, sliced radishes, toasted walnuts, and a drizzle of extra virgin olive oil.
    • Pop one or two ice cubes in each bowl to keep the soup super chilled.


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