Preheat oven to 350°F. Spread walnuts in a single layer on a sheet pan. Toast for 5 minutes, stirring at the 3-minute mark, until golden and fragrant.
1 cup walnuts
Let toasted walnuts cool for 2 minutes. Chop into small pieces by hand or pulse in a food processor about 5 times to achieve chunky texture.
1 cup walnuts
Beat softened cream cheese with minced garlic and chopped fresh parsley or thyme until combined, about 30 seconds.
8 oz cream cheese, 2 cloves garlic, 2 tbsp fresh parsley or thyme
Stir chopped walnuts into cream cheese base. Add salt, pepper, lemon juice (1 teaspoon at a time), and olive oil gradually, tasting between additions. Add honey last if using, stirring just until swirled through.
1 cup walnuts, 0.5 tsp salt, 0.25 tsp black pepper, 2 tsp lemon juice, 2 tbsp olive oil, 1 tsp honey
Cover bowl with plastic wrap and refrigerate spread for 30 minutes to firm up and meld flavors before serving.
