Creamy Walnut Pesto Sauce Recipes

CREAMY SPINACH WALNUT PESTO SAUCE

Steps:

• Put all ingredients in blender or food processor - blend, starting on low, then finish on high speed.
• Serve over pasta of your choice (I used gluten free penne), or chicken or fish. Add more salt or pepper if needed. Top with more red pepper flakes as desired. Store leftovers in the refrigerator, it tastes even better the next day.

VEGAN CREAMY CALIFORNIA WALNUT PESTO SAUCE

Steps:

• Onion Cream
• Preheat oven to 400°F.
• Coat each onion, skin on, with 1 tablespoon of vegetable oil and season with salt and pepper.
• Place in the oven for 45 minutes, or until onions are very tender.
• Remove from the oven and remove the skins and root from the onion.
• Place in a blender and puree with lemon juice and remaining vegetable oil until smooth.
• Add more oil until desired consistency is met.
• Reserve until ready to use.
• Pesto
• Combine all ingredients in a food processor and pulse until walnuts are the size of a grain of rice.
• Transfer to a large mixing bowl and whisk in Onion "Cream."
• Reserve under refrigeration until ready to use.

PASTA WITH CREAMY WALNUT PESTO

Steps:

• Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
• Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.

SPINACH WALNUT PESTO

Steps:

• Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.

CREAMY WALNUT PARSLEY PESTO SAUCE (NO PINE NUTS!)

Steps:

• In a food processor fitted with an S blade, add the walnuts, parsley, garlic, lemon zest and juice, parmesan cheese, salt and pepper. Pulse a few times until mixture roughly combines, then drizzle in the olive oil, starting with 1/2 cup. Process for 20 seconds until combined.
• At this time, the pesto should be creamy. If desired, you can add more olive oil to thin the pesto to your desired consistency.
• Use immediately, or store in an airtight jar until ready to use. Pesto will keep in the refrigerator for 5 days. ENJOY!

CREAMY WALNUT PESTO SAUCE

Steps:

• Cut the cheese into 1cm cubes and chop finely in your food processor.
• Add walnuts, garlic, salt and basil and chop until you have a rough paste.
• Slowly add olive oil to the running food processor until the paste starts to form a ball.
• Add yogurt to the food processor and pulse until thoroughly mixed.
• Transfer the sauce to a bowl, cover tightly and refrigerate for one hour to allow the flavours to mingle.

WALNUT PESTO

Steps:

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

WALNUT-HERB PESTO

Steps:

• With machine running, drop garlic into processor and chop finely. Add walnuts and next 6 ingredients; using on/off turns, process until chunky puree forms, occasionally scraping down sides. Transfer to bowl. Mix in Parmesan cheese. Season to taste with salt and pepper. DO AHEAD: Pesto can be made 4 hours ahead. Cover and refrigerate.