Dill Parsley And Walnut Pesto Recipes

WALNUT AND PARSLEY PESTO

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.

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.

DILL, PARSLEY AND WALNUT PESTO

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.

CHICKEN SALAD SANDWICHES WITH WALNUT-DILL PESTO

Steps:

• Combine the onion, lemon juice, sugar, 1/4 cup water, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
• Put the dill, walnuts and garlic in a food processor and pulse until coarsely chopped. With the motor running, slowly add the olive oil until the mixture comes together, scraping down the sides of the processor as needed. Transfer the dill pesto to a large bowl and stir in the lemon zest and 1/2 teaspoon each salt and pepper. Add the chicken and toss to coat.
• Drain the onion and squeeze dry. Drizzle the tomatoes with olive oil and season with salt and pepper. Divide the lettuce and tomatoes among 4 pieces of bread; top each with some chicken salad, onion and another piece of bread. Serve with chips.

WALNUT PESTO

Steps:

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

DILL PESTO

Steps:

• Combine leaves of dill sprig, pine nuts, parsley, garlic, and Parmesan cheese in a food processor. Pulse until completely combined, 2 to 3 minutes.
• Add 1 tablespoon olive oil, a small squirt of lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper; pulse again.
• Taste for seasonings. Add 1 more tablespoon olive oil and pulse again. Continue adding olive oil, lemon juice, salt, and pepper until pesto has the desired flavor and consistency.

DILL PESTO

Steps:

• In a blender or food processor, place the dill, parsley, nuts, and garlic.
• Whirl until finely minced.
• Add the oil and cheese, and process until blended.
• Transfer to a small bowl, cover and chill.

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.