Almond Parsley And Manchego Pesto Recipes

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EASY BASIL PESTO WITH ALMONDS



Easy Basil Pesto with Almonds image

Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf of bread. I also spread this on toast. If you have left over, put in a small jar and drizzle some olive oil over the top. Keep refrigerated.

Provided by SAS4U

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

Time 5m

Yield 4

Number Of Ingredients 5

2 cups fresh basil leaves
½ cup Parmesan cheese
¼ cup whole raw almonds
¼ cup extra-virgin olive oil, or more as needed
1 clove garlic, peeled

Steps:

  • Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 3 g, Cholesterol 8.8 mg, Fat 21.5 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 154 mg, Sugar 0.6 g

PARSLEY, ROSEMARY AND OREGANO PESTO



Parsley, Rosemary and Oregano Pesto image

This pesto with almonds, fresh herbs and pecorino cheese is studded with diced tomato.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 9

1/3 cup lightly toasted almonds
3 cups loosely packed fresh parsley
1 teaspoon chopped garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
Kosher salt
1/2 cup coarsely grated aged pecorino cheese, such as Romano
1/2 cup extra-virgin olive oil
1/4 cup diced tomatoes

Steps:

  • Put the almonds in a food processor and pulse until finely ground. Add the parsley, garlic, oregano, rosemary and 1/4 teaspoon salt and pulse until finely chopped. Add the pecorino and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl and stir in the tomatoes.

CHICKEN WITH ALMOND-PARSLEY PESTO



Chicken with Almond-Parsley Pesto image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 26m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons olive oil
1/2 cup chopped onion
1 1/4 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
12 ounces angel hair pasta, cooked
1 packed cup fresh parsley leaves
1/3 cup sour cream
1/4 cup freshly grated Parmesan cheese
3 tablespoons olive oil, or more as needed
2 tablespoons toasted slivered almonds
3 cloves garlic
1/2 teaspoon salt

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the chicken and cook until golden brown on all sides, about 5 minutes.
  • In a blender, combine the pesto ingredients and process until smooth, adding more oil if necessary to create a sauce-like consistency.
  • Add the sauce to the chicken in the skillet and cook for 1 minute to heat through. Serve the chicken and sauce over the pasta.

PARSLEY-ALMOND PESTO



Parsley-Almond Pesto image

Categories     Condiment/Spread     Food Processor     Cheese     Herb     No-Cook     Almond     Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 7

1 cup (packed) parsley leaves
1/3 cup (generous) whole almonds, toasted (about 2 1/2 ounces)
1 tablespoon fresh thyme leaves or 1 teaspoon dried
2 garlic cloves
1/4 cup almond oil or olive oil
1/4 cup freshly grated Parmesan cheese (about 1 scant ounce)
1/4 cup canned low-salt chicken broth

Steps:

  • Finely chop parsley, toasted almonds, thyme and garlic in food processor. Gradually mix in oil and process until pureed. Mix in Parmesan cheese and chicken broth. Season pesto to taste with salt and pepper. (Can be prepared 3 days ahead. Store in airtight container in refrigerate.)

SMOKED ALMOND PESTO SPAGHETTI



Smoked Almond Pesto Spaghetti image

Smoked almonds lend their signature salty, smoky flavor to this unique weeknight pesto pasta. The sauce is reinforced with smoked paprika for extra depth and brightened with a generous amount of fresh, herbaceous parsley. Peas are added to the pasta during the last couple minutes of cooking; broccoli florets would also work nicely. The versatile sauce can be doubled and stored in the fridge for about 5 days. It's great on roasted chicken, fried eggs or even potato salad.

Provided by Kay Chun

Categories     weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Kosher salt (such as Diamond Crystal) and black pepper
1 pound spaghetti
1 1/2 cups fresh or frozen peas
3/4 cup/4 ounces smoked almonds
2 garlic cloves
1 1/2 packed cups/1½ ounces fresh basil leaves, plus more for garnish
1 packed cup/1 ounce flat-leaf parsley leaves
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1 teaspoon smoked paprika
3/4 cup neutral oil, such as safflower or canola
2 tablespoons lemon juice

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, adding fresh peas during the last 2 minutes of cooking or frozen peas during the last minute. Reserve 1 cup of the pasta water, then drain pasta and peas.
  • Meanwhile, in a food processor, combine almonds and garlic, and pulse until finely chopped. Add basil, parsley, cheese and paprika. With the machine running, drizzle in oil until well blended and a thick sauce forms. Transfer pesto to a large bowl, stir in lemon juice and season with salt and pepper.
  • Add cooked pasta and ½ cup of the reserved pasta water to the bowl, and season with salt and pepper. Toss to evenly coat pasta in the pesto, then season again as needed. (Add more pasta water if a thinner consistency is desired.)
  • Divide pasta among bowls and garnish with additional cheese and basil.

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