Parsley Walnut Pesto Recipes

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WALNUT AND PARSLEY PESTO



Walnut and Parsley Pesto image

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

4 cloves garlic, sliced
1 large pinch kosher salt, plus more to taste
½ cup chopped raw walnuts
½ cup chopped Italian parsley
Juice from one lemon
2 tablespoons extra virgin olive oil
water, if needed

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 PESTO



Walnut-Parsley Pesto image

Provided by Tony Rosenfeld

Yield Yields about 2 cups.

Number Of Ingredients 7

2 cups loosely packed, coarsely chopped fresh flat-leaf parsley (from 1 or 2 bunches)
1 cup coarsely chopped walnuts, toasted and cooled
3/4 cup freshly grated Parmigiano Reggiano
1 cup thinly sliced scallions (white and green parts from about 6 medium scallions)
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tsp. fresh lemon juice; more to taste

Steps:

  • Put the parsley, walnuts, cheese, scallions, and 1 tsp. salt in a food processor. Turn on the machine and slowly pour the olive oil in through the feed tube. Process until the mixture comes together into a thick paste. With the machine running, add the lemon juice and 3 to 4 Tbs. water to thin the mixture to a thick, paste-like consistency. Adjust the seasoning with salt, pepper, and more lemon juice to taste.

Nutrition Facts : Calories 280 kcal, Fat 240 kcal, SaturatedFat 6 g, TransFat 27 g, Carbohydrate 4 g, Fiber 2 g, Protein 7 g, Cholesterol 10 mg, Sodium 490 mg, UnsaturatedFat 21 g

BUCATINI WITH WALNUT-PARSLEY PESTO



Bucatini With Walnut-Parsley Pesto image

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.

Provided by Chris Morocco

Categories     Bon Appétit     Pasta     Chile Pepper     Kid-Friendly     Dinner     Walnut     Parsley     Healthy     Low Cholesterol     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 8

1 cup walnuts
6 pickled Calabrian chiles or 1 Fresno chile with seeds
1 small garlic clove, finely grated
1 1/2 ounces Parmesan, finely grated (about 1 1/2 cups)
1/3 cup olive oil
1 cup chopped fresh parsley, plus more
Kosher salt, freshly ground pepper
3/4 pound bucatini or spaghetti

Steps:

  • Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened, 8-10 minutes. Let cool.
  • Pulse 3/4 cup walnuts in a food processor or blender until very finely chopped (but not pasty). Reserve remaining walnuts for serving. Remove stems from chiles; add to food processor. Pulse until finely chopped. Transfer walnut mixture to a medium bowl and stir in garlic, Parmesan, oil, and 1 cup parsley. Season pesto with salt and pepper.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot and add pesto along with 1/2 cup pasta cooking liquid. Toss, adding splashes of cooking liquid as needed, until pesto coats pasta and sauce is glossy.
  • Crush reserved walnuts with the flat side of a knife. Divide pasta among bowls and top with walnuts and more parsley.
  • Do Ahead
  • Pesto can be made 2 days ahead. Cover and chill.

PARSLEY WALNUT PESTO QUINOA SALAD



Parsley Walnut Pesto Quinoa Salad image

A seriously amazing and fresh salad; the epitome of healthy and nutrition-packed. I served this over fresh baby kale with balsamic dressing on the side for those that want a more robust flavor. This is amazing with the addition of garlic! Serve cold or at room temperature.

Provided by Tami Jones

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h

Yield 4

Number Of Ingredients 11

1 cup water
½ cup quinoa
2 cups broccoli florets
1 cup fresh parsley
¼ cup walnuts
2 tablespoons olive oil, or more as needed
1 cup diced tomato
1 cup diced baby cucumber
¼ cup sliced leeks
¼ cup crumbled blue cheese, or more to taste
sea salt to taste

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Cool to room temperature.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover the saucepan, and steam until broccoli is tender, 2 to 4 minutes. Cool to room temperature.
  • Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.
  • Stir quinoa, broccoli, tomato, cucumber, and leeks together in a large bowl. Pour parsley sauce over quinoa mixture and toss to coat completely. Sprinkle blue cheese over the top and season with sea salt.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 22.6 g, Cholesterol 6.3 mg, Fat 15.8 g, Fiber 4.5 g, Protein 8.4 g, SaturatedFat 3.2 g, Sodium 228.4 mg, Sugar 3.1 g

PARSLEY PESTO RECIPE



Parsley Pesto Recipe image

A delicious twist on pesto prepared with parsley, walnuts, and cheese! It's great for pizzas, sandwiches, toppings, even pasta!

Provided by Katerina | Diethood

Categories     Side Dish

Time 5m

Number Of Ingredients 7

2 cups packed Italian parsley
1/4 cup walnuts
1/3 cup fancy shredded parmesan cheese
2 cloves garlic
2/3 cup extra virgin olive oil
2 teaspoons Private Selection African Inspired Berbere Blend
salt and fresh ground pepper (to taste)

Steps:

  • Combine parsley, walnuts, parmesan cheese, garlic, olive oil, berbere blend, salt, and pepper in a food processor; process until completely combined.
  • Taste for seasonings and adjust accordingly.
  • Use it on pizzas, sandwiches, pasta, bread, etc...

Nutrition Facts : ServingSize 2 tablespoons, Calories 101 kcal, Carbohydrate 1 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 36 mg

PARSLEY PESTO



Parsley Pesto image

Provided by Food Network

Time 5m

Yield about 2 1/2 cups

Number Of Ingredients 7

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

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.

WALNUT PARSLEY PESTO



Walnut Parsley Pesto image

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

1 cup packed fresh flat-leaf parsley
2 tablespoons toasted walnuts
2 tablespoons grated Parmesan
1 clove chopped garlic
1 tablespoon lemon juice
2 tablespoons olive oil
Salt and ground black pepper

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.

MINT PARSLEY WALNUT PESTO WITH SPAGHETTI RECIPE



Mint Parsley Walnut Pesto with Spaghetti Recipe image

Mint Parsley Walnut Pesto with Spaghetti Recipe

Provided by Sabrina Quairoli

Categories     Gluten Free Recipes

Time 13m

Yield 6

Number Of Ingredients 9

1 box gluten-free spaghetti
3/4 cup fresh parsley leaves - removed stems
3/4 cup mint leaves - remove stems
2 tablespoon walnut whole
2 small garlic
6 tablespoon olive oil - divided
1/2 cup grated pecorino romano cheese
Salt and pepper
Extra grated pecorino romano cheese for topping

Steps:

  • Cook spaghetti according to the recipe. Before draining, reserve 1 cup of spaghetti water for the pesto.
  • While the pasta is cooking. Add the parsley and mint to a strainer, blanch for 3 minutes in boiling water while the spaghetti is cooking underneath. Then remove the strainer and run under cold water for a few minutes. Then press the blanched herbs and dry them off. Add them to the food processor.
  • In the food processor, add walnuts, 2 garlic, 3 tablespoon of olive oil. add salt, pepper, romano cheese, and add 1 cup of spaghetti water to make the pesto starchy.
  • After draining the pasta. Add 3-4 tablespoons of the pesto to the saucepan where the spaghetti was. Then add the spaghetti (cooked) on top. With a little heat, stir spaghetti slowly. Since it is Gluten Free pasta, it may break into pieces of you stir too quickly. Add more pesto if needed to the spaghetti if it is not coated enough.

Nutrition Facts : Calories 405.09 kcal, Fat 20.23 g, TransFat 0.0 g, Cholesterol 11.44 mg, Carbohydrate 49.39 g, Protein 8.87 g, Fiber 4.42 g, Sugar 0.27 g, SaturatedFat 3.94 g, Sodium 253.86 mg

SPAGHETTI SQUASH WITH PARSLEY WALNUT PESTO



Spaghetti Squash with Parsley Walnut Pesto image

Categories     Microwave     Cheese     Vegetable     Side     Vegetarian     Quick & Easy     Walnut     Squash     Fall     Winter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 10

1 (3 1/2- to 4-lb) spaghetti squash
1/4 cup walnuts (3/4 oz)
1/2 garlic clove
1 1/3 cups packed fresh flat-leaf parsley
3 tablespoons extra-virgin olive oil
2 1/2 tablespoons finely grated Pecorino
1 tablespoon water
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon finely grated fresh lemon zest

Steps:

  • Pierce squash all over with a sharp small knife. Cook in a microwave oven (see cooks' note, below) at high power (100 percent) 8 minutes, then turn over and microwave until squash gives when pressed gently, 8 to 10 minutes more. Cool squash 5 minutes.
  • While squash is cooking, toast nuts in a dry small heavy skillet over moderate heat, stirring frequently, until fragrant and a shade darker, about 6 minutes, then cool completely.
  • Pulse nuts and garlic in a food processor until finely ground. Add parsley, oil, cheese, water, salt, pepper, and zest and pulse until parsley is coarsely chopped.
  • While squash is still hot, cut off stem from squash and discard, then carefully halve squash lengthwise (it will emit steam) and discard seeds. Working over a bowl, scrape out squash flesh with a fork, loosening and separating strands. Toss with pesto in a bowl.

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2018-03-05 That said, I also love using truly wild black walnuts in this pesto. Black walnuts are smaller and are far more flavorful than regular walnuts. …
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  • Put all the ingredients except for the oil into a large mortar and grind to a stiff paste. Once everything is pretty well ground, drizzle in about a quarter of the olive oil and grind it into the pesto. Repeat with another quarter of the oil and then another, until you have incorporated all the oil into the pesto.
  • Alternately, you can put everything but the oil into the bowl of a food processor. Buzz the mixture while slowly drizzling in the oil. The more oil you use, the more like a sauce and less like a condiment your pesto will be.
  • When the pesto is coming together, taste for salt, and add if needed. Serve your parsley pesto right away, or put in a covered container with plastic wrap set down right on the top of the pesto to keep out air. This help keeps the color nice and bright. Use within a couple days, or freeze for up to 6 months.


WALNUT PARSLEY PESTO - CALIFORNIA WALNUTS
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WALNUT PARSLEY PESTO RECIPE - SIMPLY RECIPES
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PASTA WITH PARSLEY-WALNUT PESTO RECIPE | EATINGWELL
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  • Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened, 8–10 minutes. Let cool.
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