Walnut Parsley Rosemary Pesto Recipes

PARSLEY, ROSEMARY AND OREGANO PESTO

Steps:

• Put the almonds in a food processor and pulse until finely ground. Add the parsley, garlic, oregano, rosemary and 1/4 teaspoon salt and pulse until finely chopped. Add the pecorino and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl and stir in the tomatoes.

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.

ROSEMARY PESTO

Steps:

• Thoroughly wash fresh herbs and pat dry. Strip rosemary from stalk and chop.
• Combine rosemary, parsley, garlic, cheese, nuts and oil into food processor and blend well.
• Season to taste.

SALMON WITH QUICK PARSLEY WALNUT PESTO RECIPE BY TASTY

Steps:

• Mix together parsley, walnuts, garlic, 3 tbsp lemon juice, olive oil, and pepper. Stir until fully incorporated. Set aside.
• Mix together pepper, salt, and cayenne pepper. Rub filet of salmon with seasonings.
• In a large skillet, heat 2 tablespoons of olive oil. Place salmon skin side down. Cook for 5 minutes. Flip salmon, then cook for another 5 minutes
• Pour ¼ cup (60 ml) lemon juice over salmon. Cook for 3 more minutes until lemon juice has reduced. Remove salmon from heat.
• Spread the parsley walnut mixture over salmon. Serve immediately.
• Enjoy!

WALNUT PARSLEY PESTO

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.

PARSLEY, LEMON, AND WALNUT PESTO ON ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil. Season with salt and pepper. Roast, turning once, until golden and tender, 23 to 25 minutes. Let cool slightly.
• Meanwhile, pulse parsley, garlic, walnuts, zest, and lemon juice in a food processor until coarsely chopped. Drizzle remaining 6 tablespoons oil and process until combined. Season with salt and pepper.
• Top roasted sweet potatoes with 2 tablespoons pesto.

WALNUT-PARSLEY-ROSEMARY PESTO

Steps:

• Prepare the pasta just as for the master recipe, #249, cooking al dente, with a bite to it. Toast the nuts and reserve. Before sautéing the cauliflower, first cook it for 2 to 3 minutes in an inch of boiling salted water. Drain the cauliflower, then sauté in the 2 tablespoons of EVOO with the garlic for a couple of minutes. Make the pesto, adding in the orange zest with the herbs before processing the paste. Drain the pasta. Toss the pasta with the pesto and cauliflower.
• The next three recipes are really unusual pestos (one of my favorite things!) and I eat so much of them, that all I serve with the pasta is a salad. Since I eat salad after dinner, it's rare that I even save room for it! If you like, you can beef up the protein (pun intended) by serving any of these pastas with grilled lamb chops, beef tenderloin steaks, chicken breasts, or pork loin chops alongside. Simply marinate any of the meats in just enough balsamic vinegar to coat, a healthy drizzle of EVOO, and salt and pepper, then broil to the desired doneness. With the Pistachio Pesto, scrod or haddock broiled with lemon and EVOO is lovely.