Another Limerock Walnut Butter fan (with recipe!)

Photography & Food blogger – Yvonne Cornell from Following Breadcrumbs had a few nice things to say about our Walnut Butter, and Walnut Oil! She recently shared her own unique and creative recipe : CHEESE, CHERRY & WALNUT BUTTER PUFFS.



As you can see, Yvonne has a very unique take on cuisine and photography. Be sure to follow her exploration : Following Breadcrumbs, for many more unique and creative musings.

You can view this whole story at her site :

The Walnut Paradox

Images courtesy : Yvonne Cornell

Heirloom walnuts at Limerock Orchards!

Limerock Orchards Inshell Walnuts

Hayley Thomas from the New Times SLO wrote a great article about our Heirloom walnuts!


Deanne was happy to point out that the moss—technically “lichen”—only grows where there is no trace of air pollution. Rattlesnakes, deer, and wild pigs are known to cut paths through the farm’s thick, adobe topsoil.

On this day, the orchard showed the first blush of spring life—green leaves emerging to meet the sun. Due to the ongoing drought, some foliage has died back in the orchard, but that’s to be expected.


View the complete story :

Heirloom walnuts at Limerock Orchards in Paso burst with better, buttery flavor


Roasted Rosemary Walnuts

Serves 6


  • 5 cups walnuts
  • 1/4 cup walnut oil
  • 1/4 cup fresh rosemary, coarsely chopped
  • 4 teaspoons kosher salt
  • 1 tablespoon granulated sugar
  • 2 teaspoons freshly ground black pepper


  1. Heat the oven to 350°F and arrange a rack in the middle.
  2. Place nuts on a baking sheet. Add remaining ingredients and mix with your hands to evenly coat.
  3. Bake until nuts are browned and toasted, stirring occasionally, about 20 minutes. Let cool on the baking sheet, transfer to a bowl, and serve.


Asian Pacific Spice Dressing

Serves 6


2 T. brown sugar
2 tsp. soy sauce
1/2 tsp. sesame seed oil
3 T. Chaparral Gardens Pacific Spice Vinegar
1/4 c. Limerock Orchards Roasted Walnut Oil

Blend all ingredients except walnut oil until combined. Continue blending, adding oil slowly to emulsify. Toss with butter lettuce, grilled chicken, mini bell peppers, asian noodles and toasted sesame seeds. Enjoy!

Living the Country Life

Winter 2014 – We were thrilled to discover Living the Country Life this year – it’s a great publication that focuses on the fun and challenge of the rural lifestyle. You can check out Olivia’s radio interview here, and also see the slideshow they put together here.

In 2009, Limerock Orchards was created to separate the unique walnuts grown on the Gonzales family farm from the masses on the wholesale market.

Limerock Orchards was originally a small walnut farm, first planted in 1962. Located in Paso Robles, California, it had been growing walnuts for over 40 years before it developed its own brand.  The farm uses dry farming to grow its walnuts, which means the orchard lives on only natural rainfall, creating a sweeter, more flavorful nut. 

“We felt our products were of higher quality than a lot of the nuts we were being mixed with on the wholesale market,” says Olivia Wenger, Limerock Orchards Marketing Director. “We went through the organic certification process, so customers would feel good about our products. Our customers are really passionate and appreciate our high standards.”

You can get a subscription to Living the Country Life for free on their website – check it out!

Gnocchi Verdi with Red Walnuts and Gorgonzola

Serves 4


For the Pasta
1/4 cup walnut oil
1 garlic clove, mashed
6 ounces baby spinach leaves
2 1/2 cups ricotta
1 cup freshly grated Parmigiano-Reggiano
1/4 teaspoons sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly ground nutmeg
1 large egg, beaten
1 1/2 cups all-purpose flour

For the Sauce
3 tablespoons unsalted butter
1 medium shallot, minced
1/2 cup toasted walnuts, coarsely chopped
5 oz. gorgonzola cheese
1 cup  whipping cream

Head on over to There’s a Newf in My Soup! for the directions and full recipe!

Banana Red Walnut Muffins

Makes about 16 muffins


For the Muffins
1/2 cup (1 stick) room temperature butter
1 cup granulated sugar
3 eggs (room temperature)
1 teaspoon vanilla extract
3 cups pancake mix (I used Pioneer Baking Mix)
2 teaspoons baking powder
1/2 cup 1% milk (You can use whatever you have on hand)
2 ripe bananas, sliced in half length-wise and then diced into 1/2″ pieces
1 cup chopped Red (or regular) Walnuts

For the Crumb Topping
5 tablespoons all purpose flour
2 tablespoons rolled oats
1 tablespoon brown sugar
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter

Head on over to Blue Bonnets and Brownies for the directions and full recipe!

Walnut Champagne Vinaigrette

One of the best things about walnut oil is the way it pairs with vinegars; while olive oils can sometimes add acidity to vinaigrettes, walnut oil is much more tannic and balanced. This recipe is just the right combination of tartness with a hint of sweet – perfect for delicate lettuces.


1 finely chopped garlic clove
2 T. dijon mustard
1/4 c. Champagne vinegar
2 T. lemon juice
2 T. honey
1/2 c. walnut oil
Salt & pepper

Blend together garlic, mustard, vinegar, lemon juice and honey. Slowly add walnut oil until dressing is emulsified. Season with salt and pepper to taste.

Serve over butter leaf lettuce with candied walnuts, gorgonzola cheese, popped cranberries and a garnish of fresh sliced peach.

Walnut Crumb Cake

Walnut Crumb Cake.

Walnut Crumb Cake.A treasured family recipe, this is one cake that is anything but dry. We use our walnut oil in place of vegetable oil for a buttery, toasted twist sure to please even the most finicky dessert eaters.


2 1/4 c. flour
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 c. brown sugar
3/4 c. granulated sugar
3/4 c. walnut oil
1/2 tsp. nutmeg
1/2 c. chopped walnuts
1/2 tsp. baking soda
1 tsp. baking powder
1 lightly beaten egg
1 c. buttermilk

Preheat oven to 350 degrees F. Sift flour, salt and 1/2 tsp. cinnamon together in a medium bowl. Add sugars and oil to dry ingredients and mix until crumbly. Measure out 3/4 c. of mixture and reserve for topping, adding 1/2 tsp. nutmeg and remaining 1 tsp. of cinnamon. Add remaining ingredients to mixture.

Turn into greased 9×13 cake pan. Sprinkle topping on evenly and press lightly. Bake for 30-35 minutes.

Serve warm with cinnamon walnut ice cream and caramel sauce.

Walnut Encrusted Halibut

Walnut encrusted halibut is a great choice for a simple but elegant entree. We enjoy the combination of moist, flakey fish with the crunch of toasted walnuts – balanced and healthful!


1 c. finely chopped walnuts
1/4 c. chopped fresh Italian parsley
2 T. chopped fresh basil
2 T. chopped fresh chives
6, 8 ounce halibut fillets
1/4 c. walnut oil

Preheat oven to 450 degrees F.

In a small bowl, mix walnuts, parsley, basil and chives with a dash of salt and pepper. Spray a rimmed baking sheet with cooking spray and place fillets evenly, coating the top of each with walnut oil. Sprinkle mixture atop each fillet, pressing down so it adheres. Bake fish until opaque in center, about 8 minutes.

Serve on a bed of rice pilaf with lemons for garnish.