Best Almond Parsley And Manchego Pesto Recipes

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PARSLEY AND ALMOND PESTO



Parsley and Almond Pesto image

A super easy and tasty recipe for smokey parsley and almond pesto

Provided by Karon Grieve

Categories     pesto

Time 10m

Number Of Ingredients 7

2 tbsp almonds (flaked)
1 clove garlic
25 g parsley
1/2 lemon (juice and zest)
1 tbsp parmesan cheese (grated)
100 ml olive oil
salt and pepper (I used smoked salt and pepper but that is purely optional)

Steps:

  • Toast the almonds in a dry pan for 40 seconds or until just golden and aromatic
  • Mince the garlic and then add all ingredients to a food processor and whazz to a sauce consistancy.
  • Serve as a dip or sauce for pasta or spread on to crusty bread.

Nutrition Facts : Calories 1048 kcal, Carbohydrate 12 g, Protein 8 g, Fat 112 g, SaturatedFat 15 g, Cholesterol 3 mg, Sodium 98 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

CHICKEN WITH ALMOND-PARSLEY PESTO



Chicken with Almond-Parsley Pesto image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 26m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons olive oil
1/2 cup chopped onion
1 1/4 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
12 ounces angel hair pasta, cooked
1 packed cup fresh parsley leaves
1/3 cup sour cream
1/4 cup freshly grated Parmesan cheese
3 tablespoons olive oil, or more as needed
2 tablespoons toasted slivered almonds
3 cloves garlic
1/2 teaspoon salt

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the chicken and cook until golden brown on all sides, about 5 minutes.
  • In a blender, combine the pesto ingredients and process until smooth, adding more oil if necessary to create a sauce-like consistency.
  • Add the sauce to the chicken in the skillet and cook for 1 minute to heat through. Serve the chicken and sauce over the pasta.

PARSLEY, ROSEMARY AND OREGANO PESTO



Parsley, Rosemary and Oregano Pesto image

This pesto with almonds, fresh herbs and pecorino cheese is studded with diced tomato.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 9

1/3 cup lightly toasted almonds
3 cups loosely packed fresh parsley
1 teaspoon chopped garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
Kosher salt
1/2 cup coarsely grated aged pecorino cheese, such as Romano
1/2 cup extra-virgin olive oil
1/4 cup diced tomatoes

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.

PARSLEY-ALMOND PESTO



Parsley-Almond Pesto image

Categories     Condiment/Spread     Food Processor     Cheese     Herb     No-Cook     Almond     Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 7

1 cup (packed) parsley leaves
1/3 cup (generous) whole almonds, toasted (about 2 1/2 ounces)
1 tablespoon fresh thyme leaves or 1 teaspoon dried
2 garlic cloves
1/4 cup almond oil or olive oil
1/4 cup freshly grated Parmesan cheese (about 1 scant ounce)
1/4 cup canned low-salt chicken broth

Steps:

  • Finely chop parsley, toasted almonds, thyme and garlic in food processor. Gradually mix in oil and process until pureed. Mix in Parmesan cheese and chicken broth. Season pesto to taste with salt and pepper. (Can be prepared 3 days ahead. Store in airtight container in refrigerate.)

EASY BASIL PESTO WITH ALMONDS



Easy Basil Pesto with Almonds image

Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf of bread. I also spread this on toast. If you have left over, put in a small jar and drizzle some olive oil over the top. Keep refrigerated.

Provided by SAS4U

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 5

2 cups fresh basil leaves
½ cup Parmesan cheese
¼ cup whole raw almonds
¼ cup extra-virgin olive oil, or more as needed
1 clove garlic, peeled

Steps:

  • Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 3 g, Cholesterol 8.8 mg, Fat 21.5 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 154 mg, Sugar 0.6 g

ASIAGO AND ALMOND PESTO



Asiago and Almond Pesto image

Stir chopped tomato into this basil pesto for a burst of fresh flavor.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 7

1/3 cup lightly toasted almonds
3 cups loosely packed fresh basil
1 teaspoon chopped garlic
Kosher salt
1/2 cup coarsely grated Asiago cheese
1/2 cup extra-virgin olive oil
1/4 cup chopped tomatoes

Steps:

  • Put the almonds in a food processor and pulse until finely ground. Add the basil, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Asiago and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the tomatoes.

SMOKED ALMOND PESTO SPAGHETTI



Smoked Almond Pesto Spaghetti image

Smoked almonds lend their signature salty, smoky flavor to this unique weeknight pesto pasta. The sauce is reinforced with smoked paprika for extra depth and brightened with a generous amount of fresh, herbaceous parsley. Peas are added to the pasta during the last couple minutes of cooking; broccoli florets would also work nicely. The versatile sauce can be doubled and stored in the fridge for about 5 days. It's great on roasted chicken, fried eggs or even potato salad.

Provided by Kay Chun

Categories     weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Kosher salt (such as Diamond Crystal) and black pepper
1 pound spaghetti
1 1/2 cups fresh or frozen peas
3/4 cup/4 ounces smoked almonds
2 garlic cloves
1 1/2 packed cups/1½ ounces fresh basil leaves, plus more for garnish
1 packed cup/1 ounce flat-leaf parsley leaves
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1 teaspoon smoked paprika
3/4 cup neutral oil, such as safflower or canola
2 tablespoons lemon juice

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, adding fresh peas during the last 2 minutes of cooking or frozen peas during the last minute. Reserve 1 cup of the pasta water, then drain pasta and peas.
  • Meanwhile, in a food processor, combine almonds and garlic, and pulse until finely chopped. Add basil, parsley, cheese and paprika. With the machine running, drizzle in oil until well blended and a thick sauce forms. Transfer pesto to a large bowl, stir in lemon juice and season with salt and pepper.
  • Add cooked pasta and ½ cup of the reserved pasta water to the bowl, and season with salt and pepper. Toss to evenly coat pasta in the pesto, then season again as needed. (Add more pasta water if a thinner consistency is desired.)
  • Divide pasta among bowls and garnish with additional cheese and basil.

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What is Almond, Parsley, and Manchego Pesto?

Almond, parsley, and Manchego pesto is a flavorful and delicious sauce that adds a zesty and nutty twist to many dishes. This pesto is a variation of the classic Italian basil pesto and is widely used in Mediterranean cuisines. The sauce is full of fresh ingredients such as almonds, parsley, garlic, lemon, and grated Manchego cheese, making it a healthy and nutritious addition to any meal.

Ingredients of Almond, Parsley, and Manchego Pesto:

The ingredients for almond, parsley, and Manchego pesto vary according to one's liking and preferences. However, the primary components that make up this sauce include:
1. Almonds
Almonds are the heart of this pesto recipe. They add a nutty flavor, and their natural oils give the sauce its smooth and creamy texture. Roasting the almonds or using them raw will alter the pesto's taste and texture.
2. Parsley
Parsley is a leafy herb that brings fresh and tangy flavors to any dish. It is high in vitamins A, C, and K, making it a healthy choice to add to your cooking.
3. Garlic
Garlic is a strong and pungent flavored ingredient that adds depth and robustness to the pesto. Many people prefer roasted garlic as its flavor is less sharp and more savory, but raw garlic works just as well.
4. Lemon Juice
Lemon juice adds a refreshing and acidic burst of flavor to this recipe. It also helps in keeping the pesto sauce bright green.
5. Manchego Cheese
Manchego cheese is a Spanish cheese that is hard and buttery. It is used in this recipe to add a salty and sharp flavor to the pesto.

How to Make Almond, Parsley, and Manchego Pesto?

Making almond, parsley, and Manchego pesto is an easy and quick recipe to whip up in no time. Here's how you can make this pesto sauce:
Step 1: Toasting almonds
Roast the almonds in the oven at 350 F or 180 C for around 10 minutes, stirring them occasionally until they become golden brown. This step is optional, but it is recommended for people who prefer to have a nuttier flavor to their pesto. For those short of time or want to keep the recipe easy, can use raw almonds directly.
Step 2: Blending
Combine the almonds, parsley, garlic, lemon juice, and Manchego cheese in a food processor. Slowly pulse the ingredients until the mixture turns into a paste.
Step 3: Seasoning
Taste the pesto and add salt or pepper if needed. You can adjust the seasoning according to your preferences.
Step 4: Adding Olive Oil
With the food processor still running, pour in the olive oil in a thin and steady stream. Keep blending the ingredients until the pesto becomes smooth and creamy.

How to Serve Almond, Parsley, and Manchego Pesto?

Almond, parsley, and Manchego pesto are a versatile sauce and can be used in various dishes to add a unique twist to them. Here are some ways to serve this pesto sauce:
1. Pasta
Pesto pasta is a classic dish loved by many. Cook your favorite pasta and toss it with the pesto sauce for a flavorful and filling meal.
2. Vegetable Stir-Fry
Almond, parsley, and Manchego pesto sauce can be used to add flavor to stir-fry vegetables. Simply drizzle the pesto over your sautéed vegetables and enjoy the bolder taste.
3. Meat Marinade
You can use this pesto sauce as a marinade for your favorite meat. Coat chicken, beef or pork with the pesto sauce, and leave it for a few hours or overnight to marinate. Then grill or bake the meat for a mouth-watering taste.
4. Sandwich-Spread
Pesto is a great alternative to spread butter or mayo on your sandwich. Spread some pesto on your bread slices, add your favorite veggies, and a protein of your choice, and enjoy!

Conclusion

In conclusion, almond, parsley, and Manchego pesto recipe are an excellent way to add a flavorful and nutritious twist to your meals. Try using different herbs or nuts to recreate it in your way. However, you serve it, this pesto sauce is a great addition to any dish. So, get creative with this delicious sauce and experiment with different ways to integrate it into your cooking.
Pesto is a versatile sauce that can be made using a variety of ingredients. One of the most popular types of pesto is the classic basil pesto, but there are many other options available. One of these is almond parsley and manchego pesto. This type of pesto offers a unique twist on the traditional sauce with its nutty and cheesy flavor. Below are some valuable tips to consider when making this flavorful pesto recipe.

Tip #1: Use Fresh Ingredients

When making almond parsley and manchego pesto, it is important to use fresh ingredients. This will ensure that the pesto is packed with flavor and has a vibrant color. Be sure to use fresh parsley and high-quality almonds and Manchego cheese. Also, ensure that the garlic cloves are fresh and not sprouted.

Tip #2: Toast the Almonds

Toasting the almonds before making the pesto can take this recipe to another level. Toasting the almonds brings out their nutty flavor and helps to evenly distribute it throughout the pesto. To toast the almonds, place them on a baking sheet and bake in an oven at 350 degrees Fahrenheit for 8-10 minutes or until golden brown. Let them cool before adding them to the pesto.

Tip #3: Use a High-Speed Blender or Food Processor

To get a smooth and creamy pesto, it is important to use a high-speed blender or food processor. This will ensure that all of the ingredients are blended together evenly, producing a consistent texture. Using a lower-powered blender or food processor can result in a chunky, grainy pesto that is not as enjoyable.

Tip #4: Adjust the Consistency

The consistency of the pesto can be adjusted to suit your preference. If you prefer a thicker pesto, use fewer liquid ingredients. If you prefer a thinner pesto, use more liquid ingredients. The amount of olive oil used can be adjusted to achieve the desired consistency. If you find that the pesto is too thick, gradually add more olive oil until it reaches the desired consistency.

Tip #5: Experiment with Extra Ingredients

While this recipe is delicious on its own, you can also experiment with additional ingredients to give it a unique flavor. Some options include adding lemon juice for a tangy twist or roasted garlic for added depth. Herbs such as basil or cilantro can also be added to customize the flavor.

Tip #6: Use the Pesto in Various Ways

There are many ways to use almond parsley and manchego pesto, making it a versatile sauce to have on hand. It can be used as a spread for sandwiches or tossed with hot pasta for a quick and easy meal. It can also be used as a dip for vegetables or as a topping for grilled meats or fish. The possibilities are endless!
Conclusion
Almond parsley and manchego pesto is a delicious and unique twist on the traditional pesto sauce. With these valuable tips, you'll have a flavorful pesto that is sure to impress. Remember to use fresh ingredients, toast the almonds, use a high-speed blender or food processor, adjust the consistency, experiment with extra ingredients, and use the pesto in various ways.

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