Creamy Parsley Basil Pecan Pesto Recipes

BASIL AND PARSLEY PESTO

Basil and Parsley Pesto image

Toss this parsley pesto with pasta, spread it over sandwiches or try it in one of these creative recipes using pesto. It's also delicious stirred into an Italian-style soup, like minestrone. -Lorraine Fina Stevenski, Land O' Lakes, Florida

Provided by Taste of Home

Time 15m

Yield 1-1/4 cups.

Number Of Ingredients 10

Ingredients

2 cups loosely packed basil leaves
1 cup loosely packed Italian parsley
1/4 cup slivered almonds, toasted
2 garlic cloves
4 teaspoons grated lemon zest
1/3 cup lemon juice
2 tablespoons honey
1/2 teaspoon salt
1/2 cup olive oil
1/2 cup grated Parmesan cheese

Steps:

Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon zest, juice, honey and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended., Store in an airtight container in the refrigerator for up to 1 week. Freeze option: Transfer pesto to ice cube trays; cover and freeze pesto until firm. Remove from trays and transfer to a resealable plastic freezer bag; return to freezer. To use, thaw cubes in refrigerator 2 hours.

Nutrition Facts : Calories 148 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 195mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

PECAN PARSLEY PEPPER PESTO

Pecan Parsley Pepper Pesto image

Smooth and creamy, this pesto not only makes a wonderful dip, sandwich spread, or soup topping. It can also be used as a punch of color and flavor for hot or cold pasta.

Provided by souplover Sue

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

Time 10m

Yield 32

Number Of Ingredients 8

Ingredients

2 cups flat leaf parsley with stems
2 cups shelled pecans
2 cups extra virgin olive oil
1 cup shaved Parmesan cheese
30 pitted kalamata olives
1 jalapeno pepper, seeded
3 cloves garlic
1 lemon, juiced and zested

Steps:

Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 2.1 g, Cholesterol 2.2 mg, Fat 20.5 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 97.8 mg, Sugar 0.3 g

PESTO WITH BASIL AND PARSLEY

Pesto with Basil and Parsley image

Provided by Food Network

Categories condiment

Time 15m

Yield 4 cups

Number Of Ingredients 7

Ingredients

2 cups fresh basil leaves
1/2 cup fresh parsley leaves
1/4 cup grated Parmigiano-Reggiano
1/2 cup olive oil
4 garlic cloves
1/4 cup pine nuts
Salt

Steps:

Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed.
Serve with pasta or bread.

BASIL PECAN PESTO

Basil Pecan Pesto image

I prefer the taste of pecans over the pine nuts usually called for in pesto recipes. I developed this recipe over a summer of trial and error and prefer it to all other pesto recipes!

Provided by grettagirl

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

Time 15m

Yield 12

Number Of Ingredients 7

Ingredients

3 cups fresh basil leaves
1 ½ cups pecans
4 cloves garlic
½ cup shredded Parmesan cheese
¾ cup olive oil
½ teaspoon kosher salt
1 pinch ground black pepper to taste

Steps:

Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.

Nutrition Facts : Calories 232 calories, Carbohydrate 2.7 g, Cholesterol 2.9 mg, Fat 24.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 131.9 mg, Sugar 0.6 g

PARSLEY PESTO

Parsley Pesto image

A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It's marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it's a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.

Provided by Martha Rose Shulman

Categories brunch, dinner, lunch, condiments, dips and spreads, sandwiches

Time 5m

Yield About 1/2 cup / 5 ounces/ 150 g

Number Of Ingredients 7

Ingredients

2 garlic cloves, halved, green shoot removed, roughly chopped
Salt to taste
2 cups, tightly packed, flat-leaf parsley leaves, coarsely chopped
1 tablespoon, tightly packed, mint leaves, coarsely chopped
1/3 cup extra virgin olive oil, as needed
6 tablespoons freshly grated Parmesan
Freshly ground pepper (optional)

Steps:

Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.

Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 68 grams, Carbohydrate 13 grams, Fat 95 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 1242 milligrams, Sugar 2 grams

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.

BASIL AND PARSLEY PESTO

Basil and Parsley Pesto image

Take advantage of the farmers market bounty this summer, and prepare ice-cube trays of this classic sauce for the flavor of summer all year round.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

1/4 cup olive oil
2 cloves garlic
1/3 cup pine nuts
1 cup fresh basil leaves
1/4 cup fresh Italian parsley
1/4 cup grated Parmesan cheese
1 tablespoon grated lemon peel

Steps:

In food processor, process oil, garlic and pine nuts until pureed. While processor is running, add basil and parsley a little at a time. Add cheese and lemon peel; process until smooth but slightly textured.

Nutrition Facts : ServingSize 1 Serving

BASIL PECAN PESTO

Basil Pecan Pesto image

Categories Sauce Food Processor Garlic No-Cook Quick & Easy Basil Pecan Summer Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

Ingredients

2 cups packed fresh basil leaves, washed well and spun dry
2/3 cup olive oil
1/2 cup pecans, toasted golden brown and cooled
1/3 cup freshly grated Parmesan
2 large garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt

Steps:

In a food processor blend together all ingredients with salt and pepper to taste until smooth.(Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)

FRESH BASIL PARSLEY PESTO

Fresh Basil Parsley Pesto image

Make and share this Fresh Basil Parsley Pesto recipe from Food.com.

Provided by MizzNezz

Categories Sauces

Time 10m

Yield 3/4 cup

Number Of Ingredients 7

Ingredients

1 cup tightly packed fresh basil
1 cup tightly packed fresh parsley leaves
2 cloves garlic
1/2 cup olive oil
1/2 cup parmesan cheese
1/2 teaspoon ground cilantro
1/2 teaspoon salt

Steps:

Combine all ingredients in food processor.
Cover and puree until smooth.
Refrigerate for several weeks, or freeze for 6 months.
Toss with hot pasta.

BASIL PARSLEY PESTO

Basil Parsley Pesto image

--Taste of Home Test Kitchen

Provided by Taste of Home

Time 5m

Yield 3/4 cup.

Number Of Ingredients 6

Ingredients

1 cup tightly packed fresh basil or cilantro leaves
1 cup tightly packed fresh parsley leaves
1 to 2 garlic cloves
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/4 teaspoon salt

Steps:

Combine all ingredients in a food processor; cover and puree until smooth. Toss with hot cooked pasta or vegetables, spread on French bread or use in any recipe calling for pesto. Can be refrigerated for several weeks or frozen in a tightly covered container.

Nutrition Facts :

BASIL PECAN PESTO

BASIL PECAN PESTO image

My lovely cousin Carol sent me home from her house in Tampa with the most delicious pesto. We made it last as long as possible, and then I decided to make my own version of hers. I think I did a passable job! It is different, but still delicious! We love it on pizza with mushrooms and onions or pasta! I added a little lemon juice to keep the color bright. I also have been told that parsley does the same thing, so I added some of that too.

Provided by manushag

Categories European

Time 10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups basil leaves
1/2 cup parsley
1/2 cup pecans, toasted
3 -4 garlic cloves
1/2 cup olive oil
1/2 teaspoon salt
1/2 cup parmesan cheese
1 teaspoon lemon juice

Steps:

Toast pecans and pulse in food processor.
Add basil, parsley, parmesan cheese and garlic cloves. Pulse again.
Add olive oil, salt and lemon juice.
Pulse again until fairly smooth. Taste for seasonings. DONE.
If you are using for a pasta sauce, add some of the pasta water to thin it down.
If you are using on pizza, bake pizza first and then drizzle pesto over while hot.

LINGUINE WITH PARSLEY-PECAN PESTO SAUCE

Linguine with Parsley-Pecan Pesto Sauce image

Categories Cheese Herb Nut Pasta Appetizer Vegetarian Quick & Easy Dinner Lunch Parmesan Summer Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

Ingredients

1/2 cup pecans
2 cups packed fresh flat-leafed parsley leaves
3/4 cup freshly grated Parmesan (about 1 1/2 ounces)
2 tablespoons fresh lemon juice
1 cup extra-virgin olive oil
1 pound linguine

Steps:

Preheat oven to 350°F.
On a baking sheet toast pecans in one layer in middle of oven until fragrant and one shade darker, about 7 minutes. Cool pecans and in a blender purée with parsley, Parmesan, lemon juice, and oil. Parsley-pecan pesto may be made 1 day ahead and chilled, covered.
In a 6-quart kettle bring 5 quarts salted water to a boil for linguine. Cook pasta in boiling water until al dente and ladle out and reserve 1 1/2 cups pasta cooking water. Drain pasta in a colander and in kettle toss with pesto, 1 cup reserved pasta cooking water, and salt and pepper to taste, adding as much of remaining ‚ cup pasta cooking water as necessary for desired consistency.

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