Pesto Walnut Risotto Recipes

THE BEST BASIC PESTO

Steps:

• Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.
• Freezer-Friendly Instructions: Pesto can be frozen in an airtight container for up to 6 months. You can also divide your prepared pesto into the compartments of an ice cube tray and freeze. Once it's frozen, remove the pesto cubes from the tray and put in a sealable plastic bag or airtight container. You can add the defrosted pesto cubes to soups, pasta dishes, eggs, sandwiches, and potatoes.

PESTO RISOTTO

Steps:

• Add oil to a medium skillet. Add rice and toast until lightly golden brown about 2 minutes.
• Pour in wine and cook for 1-2 minutes or until most of the wine is absorbed.
• Pour in warm chicken broth 1/2 cup at a time until liquid is absorbed. (Keep chicken stock warm in a saucepan) Stir rice occasionally. Cook for 20-30 minutes or until all of the chicken stock is absorbed.
• Add in butter and stir until melted.
• Take off of heat and add in Parmesan cheese, lemon juice and pesto. Stir to combine and serve immediately.

PESTO

Steps:

• Preheat small skillet over medium high heat (no oil). Add pine nuts and toast until light brown. Immediately remove and let cool slightly.
• Place all ingredients except olive oil in a food processor or blender.
• Blitz until finely chopped.
• With the motor running, slowly pour the oil in. Blitz until smooth (or to desired consistency), adding a touch of extra oil (or water) if required to help it blitz.
• Handheld blender: Place all ingredients (including oil) in a bowl. Blitz with hand held blender until smooth.

PESTO WITH WALNUTS

Steps:

• Combine basil, walnuts, and garlic in a food processor; blend well. Stop the motor and add oil; process until well mixed. Add Parmesan cheese, salt, and pepper; process briefly once more.

WALNUT PESTO

Steps:

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

PESTO

Steps:

• Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

EASY WALNUT BASIL PESTO

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.

EASY PESTO RISOTTO

Steps:

• Make the homemade pesto by combining the first four ingredients in a food processor until they have made a rough paste. With the machine running, slowly add the oil. Salt and pepper to taste. If the sauce seems dry (it should be a thick paste), add a bit more oil.
• In a large heavy saucepan, melt 2 tablespoons of butter on low.
• Add onion and cook until soft and translucent.
• Raise heat to medium and add rice, stirring** until the rice looks chalky and you can see a white dot in the center of the grains (3-5 minutes).
• Stir** in one cup of chicken stock. When the stock is absorbed, stir** in another cup. Repeat this for the third cup of stock as well.
• Begin adding the stock 1/2 cup at a time, along with 1 tablespoon of pesto. Stir** continuously until the stock is absorbed. Keep repeating this process and start tasting the risotto. The rice should be tender yet slightly firm to the bite - taking care to not overcook the rice. Adjust more or less pesto with each tasting, to your preferences.
• Remove the risotto from the heat when it is almost, but not quite done.
• Fold in 1 tablespoon of butter, then gently fold in the Parmesan cheese.
• Add salt and pepper to taste.
• Enjoy this pesto risotto!

PESTO WALNUT RISOTTO

Steps:

• Heat the oil in a heavy saucepan. Add the onion and cook over low heat until soft, about 3 minutes. Add the rice and cook, stirring, another 3 minutes.
• Meanwhile, bring the stock to a boil in another saucepan. Reduce the heat and keep it at a simmer.
• Slowly add 1 cup of the hot stock to the rice, stirring constantly. Continue to stir, allowing the rice to simmer. When the stock has been absorbed, add 1/2 cup and allow it to simmer, stirring well until it has been absorbed. Continue adding the broth 1/2 cup at a time, stirring constantly, until almost all the broth has been added.
• Add the pesto and continue cooking, adding the remaining broth in 1/4 cup amounts, stirring constantly, until the rice is slightly creamy and tender. Altogether, the rice should cook for about 25 to 30 minutes. When all the broth has been absorbed, stir in the Parmesan, walnuts, and black pepper. Serve immediatlely. Enjoy!
• Note:.
• You may substitute parsley pesto or some other pesto for the basil for a nice variation.