Walnutpesto Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes. Set aside to cool.
• Pulse together 1/4 cup of the walnuts and the garlic in a food processor; add the broccoli, basil, broth, nutmeg, red pepper flakes if using, 3/4 teaspoon salt and the lemon juice, and pulse until just combined. Slowly drizzle in the oil through the feed tube with the processor running and puree until a slightly chunky sauce forms, scraping down the sides of the bowl as needed. Add 2 tablespoons of the cheese and pulse until incorporated.
• Cook the pasta in a large pot of salted water according to the package directions. Drain, reserving 1/2 cup of the cooking liquid.
• Toss the pasta with the pesto in the dry pot or a mixing bowl, along with some of the reserved cooking liquid. Add the remaining cooking liquid if needed and additional salt to taste.
• Transfer the pasta to individual bowls and sprinkle with the remaining 1 tablespoon cheese. Chop the remaining walnuts and scatter on top. Garnish with basil leaves and serve.

Steps:

• Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.

Steps:

• Cook the pasta following pack instructions. Meanwhile, toast the walnuts in a dry pan for a few mins. Add half the walnuts to the small bowl of a food processor or a hand chopper, along with the red peppers, Parmesan, garlic, basil, oil and some seasoning. Whizz to a paste, adding a splash of water from the pasta if it is a little dry.
• Drain the pasta, reserving a cup of the cooking water. Return the pasta to the pan and set over a low heat. Add the pesto, mascarpone and 3-4 tbsp of the reserved pasta water, then stir until the mascarpone has melted, adding a splash more pasta water if the sauce needs thinning. To serve, crush the remaining walnuts in your hand and scatter over the pasta with a few more basil leaves and some extra Parmesan.

Steps:

• Heat the walnuts in skillet over medium heat to toast. They are done when they smell slightly toasty and nutty.
• Meanwhile, get to chopping. Start with the garlic then gradually add in the cilantro, cheese, and evenutally the walnuts when toasted. Chop until the mixture is very fine, almost a paste. Add the seasonings, zest and juice and mix.
• Pour a drizzle of olive oil over the pesto slowly until it is saturated. Taste it and adjust the seasonings to your liking.
• When serving, reserve 1/4 cup hot cooking liquid and toss in a bowl with the hot pasta or veggies. Do not cook or it will lose a lot of its flavor. Add extra oil and lemon juice or rice vinegar to make it a dressing. A good dressing ratio is 2 parts oil to one part acid.

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.

Steps:

• With machine running, drop garlic into processor and chop finely. Add walnuts and next 6 ingredients; using on/off turns, process until chunky puree forms, occasionally scraping down sides. Transfer to bowl. Mix in Parmesan cheese. Season to taste with salt and pepper. DO AHEAD: Pesto can be made 4 hours ahead. Cover and refrigerate.

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.