Walnut And Parsley Pesto Recipes

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

Ingredients

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

Ingredients

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

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

Ingredients

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.

PARSLEY PESTO

Parsley Pesto image

Provided by Food Network

Time 5m

Yield about 2 1/2 cups

Number Of Ingredients 7

Ingredients

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.

FETTUCCINE WITH PARSLEY PESTO AND WALNUTS

Fettuccine with Parsley Pesto and Walnuts image

A twist on pesto -- with parsley and walnuts -- gives fettuccine springtime color and freshness. It's sure to impress the fussiest guests.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 30m

Number Of Ingredients 9

Ingredients

Coarse salt and ground pepper
3/4 pound fettuccine
2 cups packed fresh parsley
1/4 cup walnuts, plus more chopped for serving
1/4 cup grated Parmesan, plus more for serving
1 garlic clove
1 tablespoon fresh lemon juice
1/4 cup olive oil
5 ounces baby spinach

Steps:

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
In a food processor, puree parsley, walnuts, Parmesan, garlic, lemon juice, and 2 tablespoons water until a paste forms. With machine running, add oil in a thin stream; process until very smooth, about 1 minute. Season pesto with salt and pepper.
To pasta in pot, add pesto, 1/4 cup pasta water, and spinach; toss to combine. Thin with pasta water as needed. Serve sprinkled with walnuts and Parmesan.

Nutrition Facts : Calories 513 g, Fat 20 g, Fiber 5 g, Protein 16 g

DILL, PARSLEY AND WALNUT PESTO

Dill, Parsley and Walnut Pesto image

1. dress a potato salad. 2. dress a pasta salad 3. mix into hot, cooked pasta and cooked vegetables. 4. drizzle some on cooked fish. 5. drizzle some on barbecued vegetables. 6. add a dollop onto smoked salmon on a cracker. 7. add a dollop onto a cracker topped with cheese. There ya go...seven ways of use!

Provided by gailanng

Categories < 15 Mins

Time 10m

Yield 2 Cups

Number Of Ingredients 8

Ingredients

5 ounces walnuts, toasted (1 1/2 cups)
1 large bunch dill (about 1 1/2 - 2 cups packed)
1 large bunch flat leaf parsley (about 2 - 2 1/2 cups packed)
1 -2 garlic clove
3/4 ounce finely grated pecorino romano cheese (3/4 cup)
1/2 cup extra virgin olive oil
1/2 teaspoon salt
fresh ground pepper (to taste)

Steps:

In the bowl of a food processor, add the walnuts and pulse until they are ground into fine crumbs. Transfer them to a bowl.
Wash the dill and parsley in cold water and shake dry (or pat dry on paper towels). Trim off the thick stems below the leafy part of the herbs. Don't worry about the thinner stems; those will be fine after a whirl in the food processor.
Add the garlic to the food processor, pulse until it's in small bits. Add the dill and parsley and pulse until the leaves are minced. Add the ground walnuts, the pecorino romano, salt and pepper and pulse a few times to mix. Add the extra virgin olive oil and pulse until blended.
Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 985.1, Fat 103.2, SaturatedFat 13.6, Cholesterol 11.1, Sodium 711.9, Carbohydrate 10.6, Fiber 4.8, Sugar 1.9, Protein 14.3

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