Walnut And Parsley Pesto Recipes

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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

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

BUCATINI WITH WALNUT-PARSLEY PESTO



Bucatini With Walnut-Parsley Pesto image

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.

Provided by Chris Morocco

Categories     Bon Appétit     Pasta     Chile Pepper     Kid-Friendly     Dinner     Walnut     Parsley     Healthy     Low Cholesterol     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 8

1 cup walnuts
6 pickled Calabrian chiles or 1 Fresno chile with seeds
1 small garlic clove, finely grated
1 1/2 ounces Parmesan, finely grated (about 1 1/2 cups)
1/3 cup olive oil
1 cup chopped fresh parsley, plus more
Kosher salt, freshly ground pepper
3/4 pound bucatini or spaghetti

Steps:

  • Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened, 8-10 minutes. Let cool.
  • Pulse 3/4 cup walnuts in a food processor or blender until very finely chopped (but not pasty). Reserve remaining walnuts for serving. Remove stems from chiles; add to food processor. Pulse until finely chopped. Transfer walnut mixture to a medium bowl and stir in garlic, Parmesan, oil, and 1 cup parsley. Season pesto with salt and pepper.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot and add pesto along with 1/2 cup pasta cooking liquid. Toss, adding splashes of cooking liquid as needed, until pesto coats pasta and sauce is glossy.
  • Crush reserved walnuts with the flat side of a knife. Divide pasta among bowls and top with walnuts and more parsley.
  • Do Ahead
  • Pesto can be made 2 days ahead. Cover and chill.

WALNUT PARSLEY PESTO



Walnut Parsley Pesto image

Whip up a batch of this flavor-packed, low-fat spread and use it on sandwiches, salads, or even pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 1/2 cup

Number Of Ingredients 7

1 cup packed fresh flat-leaf parsley
2 tablespoons toasted walnuts
2 tablespoons grated Parmesan
1 clove chopped garlic
1 tablespoon lemon juice
2 tablespoons olive oil
Salt and ground black pepper

Steps:

  • Process parsley, walnuts, Parmesan, garlic, and lemon juice in a food processor. With machine running, gradually add olive oil. Process until smooth. Season with salt and black pepper.

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

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

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