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Garlic Walnut Breadcrumbs

This breadcrumb mixture is great sprinkled over most cooked veggies including, squash, turnips or green beans. Use it to top casserole dishes, gratins and pasta dishes as well. Stale bread will work best. If you only have fresh bread you may want to toast and cool the slices before proceeding. Then place a couple slices in a blender or food processor and pulse until bread is in small crumbs.


  • About 3 slices stale bread
  • 1/3 cup chopped walnuts
  • 4 cloves garlic, minced
  • 2 teaspoons oil
  • 1 tablespoon butter or additional oil


Break bread into small crumbs. Heat 2 teaspoons oil in a skillet over medium high heat and add bread crumbs. Stir well to coat with oil and cook until beginning to brown slightly, stirring often. Stir in nuts, garlic and butter or additional oil and lower heat to medium. Stir frequently to prevent burning. When nuts begin to brown, remove mixture from pan and sprinkle with salt and pepper. If you plan to keep any for later use, make sure to cool crumbs completely before storing in an airtight container in the fridge.

Submitted by Sara Jones, Tucson CSA