Basil Walnut Pesto Recipes

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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



Basil Pesto image

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

4 cups packed fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano cheese
1 cup olive oil
6 cloves garlic, minced
⅔ cup pine nuts
salt and ground black pepper to taste

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



Pasta with creamy walnut pesto image

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

400g pasta (I used orecchiette)
175g walnut halves or pieces
1 garlic clove
handful fresh basil , leaves roughly torn, plus extra to serve (optional)
100g parmesan (or vegetarian alternative), freshly grated, plus extra to serve (optional)
50g butter
4 tbsp extra-virgin olive oil
50ml double cream

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



Basil-Walnut Pesto image

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.

2 cups packed basil leaves (approx. 2 oz)
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)

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



Easy Walnut Basil Pesto image

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

¼ cup walnuts
¼ cup extra-virgin olive oil
1 tablespoon lemon juice
3 cloves garlic, minced
2 cups packed fresh basil
¼ cup grated Parmesan cheese

BASIL-WALNUT PESTO AND TOMATO ON A BAGUETTE

Provided by Food Network

Yield 10 servings

Number Of Ingredients 10



Basil-Walnut Pesto and Tomato on a Baguette image

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.

2 cups fresh basil leaves (washed and dried)
4 large cloves garlic
1 cup walnuts
1 cup extra virgin olive oil
1 cup freshly grated parmesan
1/4 cup freshly grated romano
salt and pepper to taste
salt and pepper to taste
1 baguette
4 tomatoes

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



Walnut Basil Pesto image

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

1 cup toasted walnuts
1 1/4 cups soymilk (to taste)
1 garlic clove
1 1/2 tablespoons tamari soy sauce
2 tablespoons smooth cashew butter or 2 tablespoons peanut butter
2 -3 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
2 cups packed fresh basil, leaves only

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