EASY WALNUT BASIL PESTO
Simple walnut pesto you can make in your food processor.
Provided by Jasa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 1.4 g, Cholesterol 2.2 mg, Fat 10.2 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 38.9 mg, Sugar 0.2 g
WALNUT BASIL PESTO WITH GOAT CHEESE
This easy pesto recipe is even more flavorful (& economical) with the addition of walnuts instead of pine nuts and creamy, tangy goat cheese. The perfect sauce, spread, or dip for any of your favorite foods.
Provided by Mary
Categories Condiments & Sauces
Time 10m
Number Of Ingredients 8
Steps:
- In a food processor or high speed blender, add basil leaves, walnuts, and olive oil. Pulse until walnuts are broken into small pieces.
- Add cheeses, garlic, and spices and continue to pulse until pesto is somewhat smooth but still has a bit of texture. Scrape down the sides of the food processor or blender periodically.
- Use as a dip, pasta sauce, or spread on any of your favorite foods.
- Store in the fridge for up to 10 days, or in the freezer up to 6 months.
Nutrition Facts : Calories 49 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 41 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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WALNUT PESTO AND GOAT CHEESE DIP - FOOD & WINE
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5/5 Category Cheese DipsServings 4Total Time 30 mins
- Preheat the oven to 350°. Spread the walnuts on a rimmed baking sheet and toast for 7 minutes, or until golden. Transfer to a plate and let cool. In a food processor, working in 2 batches, pulse the walnuts until coarsely chopped. Add the second batch of nuts back to the food processor and pulse in the 1/2 cup of olive oil. Do not overprocess: the pesto should be slightly chunky. Season with 2 teaspoons of salt and 1/2 teaspoon of pepper.
- Transfer the pesto to a medium bowl. Mix in the goat cheese, shallots, watercress and lemon juice. Season with salt and pepper. Fold in the avocados. Drizzle the dip with olive oil and serve with radishes and assorted crisp vegetables.
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