BASIL PESTO
Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!
Provided by Bwoogie1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
- Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g
PASTA WITH CREAMY WALNUT PESTO
This unusual pesto is also wonderful with potato gnocchi, on crostini, in panini, or stirred into risotto at the end
Provided by Ursula Ferrigno
Categories Dinner, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
- Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.
Nutrition Facts : Calories 805 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.48 milligram of sodium
BASIL-WALNUT PESTO
This is my favorite pesto recipe; rich but healthy due to "good" fats from olive oil and walnuts. It comes from "The Omega Diet." I usually freeze half the recipe for future use.
Provided by dahlia
Categories Spreads
Time 12m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place basil, olive oil, walnuts, garlic and salt (if using) in food processor.
- Blend until thoroughly combined.
- Add Parmesan and butter (if using) and blend 5-10 seconds more.
- Just before serving, add 2 Tbsp of hot pasta water from cooked pasta.
- Serve over pasta with bread and salad.
EASY WALNUT BASIL PESTO
Simple walnut pesto you can make in your food processor.
Provided by Jasa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Pulse walnuts, olive oil, lemon juice, and garlic in a food processor until walnuts are finely chopped. Add basil leaves a little at a time, pulsing until a smooth paste forms. Mix in Parmesan cheese.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 1.4 g, Cholesterol 2.2 mg, Fat 10.2 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 38.9 mg, Sugar 0.2 g
BASIL-WALNUT PESTO AND TOMATO ON A BAGUETTE
Provided by Food Network
Yield 10 servings
Number Of Ingredients 10
Steps:
- Combine basil, garlic and walnuts in a food processor and chop well. Slowly drizzle in olive oil, keeping processor going. Once oil is combined, turn off processor and add cheeses, salt and pepper. Stir to combine. Keeps well in refrigerator for up to a week.
- To make sandwiches: Cut baguette into sandwich-size pieces. Cut each piece down the center, leaving one side intact. Slather bread with pesto. Slice four tomatoes thinly and distribute between sandwiches.
WALNUT BASIL PESTO
This is from Vive le Vegan by Dreena Burton. This recipe calls for a lot of soy milk--add as much or as little as you like. I found that 1/2 cup made a thick, creamy sauce. I made this with arugula, and it also turned out tasty but a little bitter. This sauce was delicious served over pasta with cherry tomatoes and parmesan cheese.
Provided by death_by_parsnip
Categories Sauces
Time 11m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a blender or food processor. Start with just a little soy milk, and add until the pesto reaches the desired consistency.
Nutrition Facts : Calories 163.3, Fat 13.8, SaturatedFat 1.3, Sodium 481.5, Carbohydrate 7, Fiber 1.9, Sugar 2.8, Protein 5.6
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From garlicandzest.com
Ratings 65Calories 130 per servingCategory Side Dish
- To the bowl of a food processor or Vitamix blender add basil, garlic, walnuts, parmesan, lemon zest, juice, and red pepper flakes.
- In a steady stream add olive oil, pulsing until olive oil is blended into other ingredients and mixture forms a loose paste. If your pesto is too thick, add additional olive oil one tablespoon at a time until you reach the desired consistency.
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- With the food processor running, slowly stream in olive oil – you may need to stop the food processor and scraps down the sides to be sure all the ingredients are mixed in
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- In a food processor or blender, add basil, parsley, Parmesan cheese, walnuts, and garlic. Pulse until coarsely chopped, about 10 pulses.
- With the motor running, slowly drizzle in the olive oil and process until smooth. Season to taste with salt and pepper.
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5/5 (2)Total Time 12 minsCategory Dips, Dressings & SaucesCalories 1366 per serving
- Place the walnuts, basil, garlic, salt and pepper in a jar and use an immersion blender to break everything down into a rough, chunky paste.
- Slowly drizzle in olive oil and continue to blend till the basil walnut pesto is smooth. Mix in the lime juice if you like. I love adding a squirt of lime juice because it adds to the fresh flavors and keeps the color bright green.
- Use immediately as a spread for sandwiches, on salads, or as a pasta sauce, on chicken and salmon.
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From onceuponachef.com
Cuisine ItalianTotal Time 15 minsCategory DinnerCalories 159 per serving
- Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.
- Freezer-Friendly Instructions: Pesto can be frozen in an airtight container for up to 6 months. You can also divide your prepared pesto into the compartments of an ice cube tray and freeze. Once it’s frozen, remove the pesto cubes from the tray and put in a sealable plastic bag or airtight container. You can add the defrosted pesto cubes to soups, pasta dishes, eggs, sandwiches, and potatoes.
BASIL WALNUT PESTO - COMPLETELY DELICIOUS
From completelydelicious.com
5/5 (1)Total Time 5 minsCategory SnackCalories 2072 per serving
- Place basil, nuts, cheese, garlic, and salt in a food processor or high powered blender and pulse several times until it starts to come together but still looks pretty chunky. Scrape sides down.
- Add more olive oil per your preference, whether you like a chunky thick pesto or a smoother sauce.
- Use pesto right away, or keep pesto in an airtight container in the fridge for a week or more. Pesto also freezes really well.
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- Boil water in a saucepan with salt. Add the desired shape of pasta and cook till al-dente. Reserve 1 cup of boiled pasta water. Drain the remaining water. Transfer the cooked pasta to a mixing bowl. Set aside.
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- Turn the processor on low and slowly drizzle in the olive oil until the mixture is at the desired consistency.
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5/5 (2)Calories 156 per servingCategory Side Dish
- Add basil, garlic, walnuts, Parmesan, oil and a large pinch of salt to a food processor or a smoothie container of a high speed blender.
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- Combine garlic, basil, salt, pepper and walnuts in a food processor and pulse until combined, scraping down sides of food processor bowl as needed.
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From jajabakes.com
5/5 (2)Category Condiment RecipesCuisine ItalianTotal Time 10 mins
- In a food processor or a blender, process walnuts and garlic until coarsely chopped. Add basil leaves and pulse a few times to break the basil.
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