Walnut Parsley Rosemary Pesto Recipes
WALNUT AND PARSLEY PESTO
I hope this walnut and parsley version serves as a reminder that 'pesto' is not a recipe, but a technique. The buttery walnuts temper the fire of the mashed garlic and pair beautifully with the aromatic, bittersweet parsley. Use on toasted bread, pizza or pasta, or on roasted chicken--it's that versatile!
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Place garlic and salt in a mortar; smash and mash with the pestle until it becomes a paste, 5 to 8 minutes. Add walnuts; mash walnuts into a paste until you reach your desired texture (coarse or smoother), another 5 to 8 minutes. Add parsley and mash to break up and blend with the walnut/garlic mixture, about 4 minutes. Add lemon juice and olive oil; stir, mash, and emulsify liquids into the mixture until it becomes very thick and well blended, 8 to 10 minutes. Taste and adjust seasonings. If mixture seems too thick, whisk in a tablespoon of water, or as needed.
- Spread on bread, use on pizza or pasta, or on roasted chicken. The taste is just like garlic butter, so use it as such.
Nutrition Facts : Calories 84.9 calories, Carbohydrate 2.4 g, Fat 8.3 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 77.6 mg, Sugar 0.4 g
WALNUT-PARSLEY-ROSEMARY PESTO
Yield 4 servings
Number Of Ingredients 5
Steps:
- Prepare the pasta just as for the master recipe, #249, cooking al dente, with a bite to it. Toast the nuts and reserve. Before sautéing the cauliflower, first cook it for 2 to 3 minutes in an inch of boiling salted water. Drain the cauliflower, then sauté in the 2 tablespoons of EVOO with the garlic for a couple of minutes. Make the pesto, adding in the orange zest with the herbs before processing the paste. Drain the pasta. Toss the pasta with the pesto and cauliflower.
- The next three recipes are really unusual pestos (one of my favorite things!) and I eat so much of them, that all I serve with the pasta is a salad. Since I eat salad after dinner, it's rare that I even save room for it! If you like, you can beef up the protein (pun intended) by serving any of these pastas with grilled lamb chops, beef tenderloin steaks, chicken breasts, or pork loin chops alongside. Simply marinate any of the meats in just enough balsamic vinegar to coat, a healthy drizzle of EVOO, and salt and pepper, then broil to the desired doneness. With the Pistachio Pesto, scrod or haddock broiled with lemon and EVOO is lovely.
WALNUT PARSLEY PESTO
Whip up a batch of this flavor-packed, low-fat spread and use it on sandwiches, salads, or even pasta.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 1/2 cup
Number Of Ingredients 7
Steps:
- Process parsley, walnuts, Parmesan, garlic, and lemon juice in a food processor. With machine running, gradually add olive oil. Process until smooth. Season with salt and black pepper.
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