Linguine With Parsley Pecan Pesto Sauce Recipes

PECAN PESTO

Show a little Southern flair by swapping toasted pecans into this basil-and-parsley pesto.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

Pecan Pesto image

Steps:

Put the pecans in a food processor and pulse until finely ground. Add the basil, parsley, garlic, lemon zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl.

Ingredients

1/3 cup lightly toasted pecans
2 cups loosely packed fresh basil
1 cup loosely packed fresh parsley
1 teaspoon chopped garlic
1 teaspoon lemon zest
Kosher salt
1/2 cup coarsely grated Parmesan
1/2 cup extra-virgin olive oil

BASIL PECAN PESTO

I prefer the taste of pecans over the pine nuts usually called for in pesto recipes. I developed this recipe over a summer of trial and error and prefer it to all other pesto recipes!

Provided by grettagirl

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 7

Basil Pecan Pesto image

Steps:

Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.

Nutrition Facts : Calories 232 calories, Carbohydrate 2.7 g, Cholesterol 2.9 mg, Fat 24.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 131.9 mg, Sugar 0.6 g

Ingredients

3 cups fresh basil leaves
1 ½ cups pecans
4 cloves garlic
½ cup shredded Parmesan cheese
¾ cup olive oil
½ teaspoon kosher salt
1 pinch ground black pepper to taste

PECAN PARSLEY PEPPER PESTO

Smooth and creamy, this pesto not only makes a wonderful dip, sandwich spread, or soup topping. It can also be used as a punch of color and flavor for hot or cold pasta.

Provided by souplover Sue

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 10m

Yield 32

Number Of Ingredients 8

Pecan Parsley Pepper Pesto image

Steps:

Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 2.1 g, Cholesterol 2.2 mg, Fat 20.5 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 97.8 mg, Sugar 0.3 g

Ingredients

2 cups flat leaf parsley with stems
2 cups shelled pecans
2 cups extra virgin olive oil
1 cup shaved Parmesan cheese
30 pitted kalamata olives
1 jalapeno pepper, seeded
3 cloves garlic
1 lemon, juiced and zested

PARSLEY PESTO

A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It's marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it's a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.

Provided by Martha Rose Shulman

Categories brunch, dinner, lunch, condiments, dips and spreads, sandwiches

Time 5m

Yield About 1/2 cup / 5 ounces/ 150 g

Number Of Ingredients 7

Parsley Pesto image

Steps:

Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.

Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 68 grams, Carbohydrate 13 grams, Fat 95 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 1242 milligrams, Sugar 2 grams

Ingredients

2 garlic cloves, halved, green shoot removed, roughly chopped
Salt to taste
2 cups, tightly packed, flat-leaf parsley leaves, coarsely chopped
1 tablespoon, tightly packed, mint leaves, coarsely chopped
1/3 cup extra virgin olive oil, as needed
6 tablespoons freshly grated Parmesan
Freshly ground pepper (optional)

LINGUINE WITH PECAN ARUGULA PESTO

Categories Leafy Green Nut Pasta Vegetarian Quick & Easy Parmesan Pecan Fall Gourmet

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 8

Linguine with Pecan Arugula Pesto image

Steps:

Finely chop 1/4 cup pecans (preferably with a knife).
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife). Blend remaining 1/2cup pecans, arugula, cheese, oil, pepper, and garlic paste in a food processor until smooth, about 1 minute.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, 10 to 12 minutes. Ladle out and reserve 1 1/2 cups cooking water. Drain pasta in a colander, then return to pot and toss with pesto, 1/2 cup cooking water, and chopped pecans, adding more cooking water as necessary if pasta seems dry.

Ingredients

3/4 cup pecans (3 oz), toasted
1 large garlic clove
1/2 teaspoon salt
10 oz arugula, coarse stems discarded
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1/2 cup olive oil
1/2 teaspoon black pepper
1 lb dried linguine

PARSLEY PESTO

Provided by Food Network

Time 5m

Yield about 2 1/2 cups

Number Of Ingredients 7

Parsley Pesto image

Steps:

In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

Ingredients

2 cloves garlic
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts
1/2 cup freshly grated Parmesan cheese, or to taste
2/3 cup olive oil
Salt and pepper

LINGUINE WITH PARSLEY-PECAN PESTO SAUCE

Categories Cheese Herb Nut Pasta Appetizer Vegetarian Quick & Easy Dinner Lunch Parmesan Summer Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

Linguine with Parsley-Pecan Pesto Sauce image

Steps:

Preheat oven to 350°F.
On a baking sheet toast pecans in one layer in middle of oven until fragrant and one shade darker, about 7 minutes. Cool pecans and in a blender purée with parsley, Parmesan, lemon juice, and oil. Parsley-pecan pesto may be made 1 day ahead and chilled, covered.
In a 6-quart kettle bring 5 quarts salted water to a boil for linguine. Cook pasta in boiling water until al dente and ladle out and reserve 1 1/2 cups pasta cooking water. Drain pasta in a colander and in kettle toss with pesto, 1 cup reserved pasta cooking water, and salt and pepper to taste, adding as much of remaining ‚ cup pasta cooking water as necessary for desired consistency.

Ingredients

1/2 cup pecans
2 cups packed fresh flat-leafed parsley leaves
3/4 cup freshly grated Parmesan (about 1 1/2 ounces)
2 tablespoons fresh lemon juice
1 cup extra-virgin olive oil
1 pound linguine

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