Pasta With Parsley Hazelnut 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

PASTA WITH PARSLEY & HAZELNUT PESTO

Pasta with parsley & hazelnut pesto image

Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative

Provided by Good Food team

Categories Dinner, Main course, Pasta, Supper

Time 20m

Number Of Ingredients 6

Ingredients

350g tagliatelle
80g pack flat-leaf parsley
100g toasted hazelnut
50g parmesan (or vegetarian alternative), grated
zest and juice 1 lemon
100ml olive oil

Steps:

Cook the pasta in salted, boiling water according to pack instructions.
Put the parsley, hazelnuts, Parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.
Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.

Nutrition Facts : Calories 727 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.27 milligram of sodium

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.

HAZELNUT PESTO

Hazelnut Pesto image

Categories Condiment/Spread Food Processor Garlic No-Cook Vegetarian Quick & Easy Vegan Hazelnut Parsley Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 cup hazelnuts (about 4 1/2 ounces), toasted lightly and skinned
2 cups packed fresh flat-leafed parsley leaves (about 1 large bunch), washed and dried
2 large garlic cloves
3/4 cup olive oil
2 tablespoons hazelnut oil if desired
freshly ground black pepper

Steps:

In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Pesto keeps, its surface covered with plastic wrap, chilled 1 week or frozen 1 month.

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

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 AND HAZELNUT PESTO

Parsley and Hazelnut Pesto image

This recipe calls for parsley, hazelnuts, and Gouda cheese instead of basil, pine nuts, and Parmesan, adding a whole new dimension to the familiar sauce.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 10m

Yield Makes 2 cups

Number Of Ingredients 6

Ingredients

4 1/2 ounces blanched hazelnuts (1 cup), toasted
1 1/2 cups fresh flat-leaf parsley
1 ounce finely grated aged Gouda or Parmesan cheese (1/2 cup)
1 small garlic clove
Coarse salt
3/4 cup extra-virgin olive oil

Steps:

Pulse hazelnuts in a food processor until finely ground.
Add parsley, cheese, garlic, and 1/2 teaspoon salt; pulse until combined. With machine running, add oil; puree until paste forms.

SPAGHETTI WITH PARSLEY PESTO

Spaghetti with Parsley Pesto image

Provided by Alison Roman

Categories Pasta Quick & Easy Dinner Lunch Almond Healthy Parsley Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 pound spaghetti
Kosher salt
1/2 cup unsalted, roasted almonds
4 cups (packed) fresh flat-leaf parsley leaves
3/4 cup chopped fresh chives
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan
Freshly ground black pepper

Steps:

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

PASTA WITH PARSLEY SAUCE

Pasta With Parsley Sauce image

Provided by Robert Farrar Capon

Categories dinner, easy, quick, pastas, main course

Time 20m

Yield 4 pasta-course servings

Number Of Ingredients 6

Ingredients

1/2 to 3/4 pound spaghettini or vermicelli
1 cup (2 sticks) butter
1 clove garlic, minced
1 cup chopped fresh parsley, preferably Italian
1/2 cup chopped grated Parmesan cheese, or as desired
Freshly ground black pepper as desired

Steps:

Drop the pasta into boiling water and cook according to package directions.
While the pasta is cooking, melt the butter in a saucepan, stir in the garlic and simmer until the butter turns a bit darker. Combine the parsley, Parmesan and pepper, mix well and reserve.
When the pasta is done, drain it and put it into a bowl. Pour on the butter and toss lightly to mix. Add the parsley-Parmesan-pepper mixture and toss to mix again. Serve immediately.

Nutrition Facts : @context http, Calories 733, UnsaturatedFat 15 grams, Carbohydrate 55 grams, Fat 51 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 32 grams, Sodium 213 milligrams, Sugar 2 grams, TransFat 2 grams

SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA

Spaghetti With Zucchini, Parsley Pesto and Bottarga image

Bottarga, the salted, cured roe of grey mullet or tuna, is a delicacy enjoyed by many. It is especially beloved in Sardinia and Sicily, but is eaten throughout the Mediterranean and around the world. Bottarga has a bright, briny flavor and is used to complement any number of dishes. Here, a simple zucchini pasta with a bright green (cheeseless, nutless) parsley pesto is showered with grated bottarga and crisp bread crumbs. Look for bottarga at Italian shops or online. It's available grated, but it is better to buy whole lobes and grate your own. Once the package is opened, it will keep for months in the refrigerator.

Provided by David Tanis

Categories dinner, weekday, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 cups roughly chopped parsley
4 garlic cloves, roughly chopped, or 2 tablespoons finely chopped green garlic
Salt and pepper
3/4 cup extra-virgin olive oil
1 pound spaghetti
2 tablespoons extra-virgin olive oil
2 pounds medium zucchini, cut in 1/2-inch cubes (about 4 cups)
Salt and pepper
Large pinch of red-pepper flakes
1 teaspoon grated lemon zest
4 tablespoons grated bottarga (4 to 6 ounces)
About 1/2 cup toasted bread crumbs (see Note)
Lemon wedges, for serving

Steps:

Make the pesto: Put parsley in a food processor or blender. Add garlic, a good pinch of salt, black pepper to taste, and olive oil. Whirl to make a smooth sauce. You should have about 1 cup of pesto.
Bring a large pot of well-salted water to a boil over high heat. Cook spaghetti according to package directions until al dente, erring on the slightly underdone side.
While the pasta cooks, put about 2 tablespoons oil in a large skillet over medium-high heat. Sauté the zucchini for about 2 minutes. Let it brown a little. Add salt, pepper, red-pepper flakes and lemon zest.
Add drained pasta to skillet along with half the pesto. Toss everything together. Taste, and add more salt or pesto as needed. (Wrap and refrigerate any remaining pesto for up to 2 days or freeze for future use.)
Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs, and serve with lemon wedges.

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