Best Walnut Basil Pesto Recipes

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EASY WALNUT BASIL PESTO



Easy Walnut Basil Pesto image

Simple walnut pesto you can make in your food processor.

Provided by Jasa

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

Time 15m

Yield 8

Number Of Ingredients 6

¼ cup walnuts
¼ cup extra-virgin olive oil
1 tablespoon lemon juice
3 cloves garlic, minced
2 cups packed fresh basil
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 102.9 calories, Carbohydrate 1.4 g, Cholesterol 2.2 mg, Fat 10.2 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 38.9 mg, Sugar 0.2 g

BASIL-WALNUT PESTO



Basil-Walnut Pesto image

This is my favorite pesto recipe; rich but healthy due to "good" fats from olive oil and walnuts. It comes from "The Omega Diet." I usually freeze half the recipe for future use.

Provided by dahlia

Categories     Spreads

Time 12m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups packed basil leaves (approx. 2 oz)
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)

Steps:

  • Place basil, olive oil, walnuts, garlic and salt (if using) in food processor.
  • Blend until thoroughly combined.
  • Add Parmesan and butter (if using) and blend 5-10 seconds more.
  • Just before serving, add 2 Tbsp of hot pasta water from cooked pasta.
  • Serve over pasta with bread and salad.

BASIL WALNUT PESTO



Basil Walnut Pesto image

Fresh basil and parsley, garlic, and parmesan cheese make delicious classic pesto for an easy summer dinner.

Provided by Oster® Versa®

Categories     Trusted Brands: Recipes and Tips     Oster® Versa® Brand

Yield 10

Number Of Ingredients 9

½ cup walnut halves or pieces, toasted
2 medium garlic cloves
2 cups lightly packed basil leaves
1 cup lightly packed parsley leaves
¼ cup grated Parmesan cheese
½ cup extra virgin olive oil
¼ cup water
¼ teaspoon pepper
1 pinch Kosher salt, as desired

Steps:

  • Combine walnuts and garlic in Oster® Versa® Performance Blender; PULSE on HIGH 2 to 3 times to chop finely.
  • Add remaining ingredients; select programmed DIP/SALSA setting.
  • If necessary PULSE on HIGH 5 to 6 times to combine.

Nutrition Facts : Calories 153.8 calories, Carbohydrate 1.7 g, Cholesterol 1.8 mg, Fat 15.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 74.7 mg, Sugar 0.3 g

BASIL WALNUT PESTO



BASIL WALNUT PESTO image

Categories     Condiment/Spread     Herb     Quick & Easy

Number Of Ingredients 7

1 cup packed fresh basil leaves, rinsed and dried
1/4 cup coarsely chopped walnuts
4 tbsp freshly grated parmigiano-reggiano
1/4 cup good extra virgin olive oil
1 large garlic clove
big squeeze of fresh lemon juice
salt and pepper to taste

Steps:

  • Pulse together basil and walnuts in a food processor (I used my mini one for this batch - easy clean up - but feel free to double the recipe if you're in need of a bigger batch). Add garlic and olive oil. Pulse again. Add cheese, lemon juice and salt and pepper. Pulse until just blended. Scrape down the sides with a rubber spatula and pulse a few more times. Store in an air tight container in the refrigerator. Add more olive oil before serving, if taken straight from the fridge.

BASIL WALNUT PESTO PASTA AND CHICKEN



basil walnut Pesto pasta and chicken image

I tried a reduced fat Pesto sauce recipe a while back. I didn't care for it. It lacked flavor. I decided to make one by reducing the fat. This is not a very low fat recipe. It has olive oil in it. It is a reduced fat version I made up. My family liked it. My husband being a fussy Italian ate almost 3 plates of pasta with this...

Provided by Nor Mac

Categories     Gravies

Time 10m

Number Of Ingredients 9

1 c basil leaves,or more depending on what you like
2 clove garlic
1/4 c virgin olive oil
1/4 c parmesan cheese
2-3 slices of bread
1/2 c walnuts
1/2-3/4 c sour cream
1 pinch garlic salt
1 pinch black pepper

Steps:

  • 1. Put basil.walnuts,and parmesan cheese in food processor. Blend well. add remaining ingredients starting with olive oil,and sour cream. You can adapt ingredients to get the flavor you are looking for.
  • 2. Chill
  • 3. Keep in fridge and stir in to warm pasta before serving. I do a serving at a time.
  • 4. Cut chicken breast up. I use chicken tenders. cook in olive oil add a clove of garlic minced when chicken is almost done. Don't want to burn garlic. add garlic salt and pepper to taste. I transfer my chicken to grill to give it that grilled flavor.
  • 5. steam broccoli.Serve brocooli and chicken on top of pasta with sauce
  • 6. note: you may use lite sour cream and reduced calorie bread in this recipe. Originally I came up with this to reduce the calories.The bread gives it a texture as if there is more cheese in it than there really is.

WALNUT-BASIL PESTO PASTA(FLAT BELLY DIET RECIPE)



Walnut-Basil Pesto Pasta(Flat Belly Diet Recipe) image

Don't feel guilty about eating this Flat Belly Diet angel hair pasta dish -- it's healthy and delicious!TIME: 19 MINUTES SERVINGS: 4 From Prevention. Posted for safe keeping

Provided by Heartsong

Categories     < 15 Mins

Time 9m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 cups sweet basil (packed)
1/2 cup walnuts
1 garlic clove
1 tablespoon extra virgin olive oil (MUFA)
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
0.5 (8 ounce) package angel hair pasta, multigrain
1/4 cup tomatoes, chopped
1/4 cup parmesan cheese, grated

Steps:

  • Place basil, walnuts, garlic, oil, salt, and pepper flakes in food processor. Process, stopping once or twice to scrape down sides, until finely pureed. Transfer pesto to large bowl using spatula.
  • Bring medium pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain, reserving 1/2 cup of the cooking water.
  • Stir 2 or 3 tablespoons of reserved water into pesto. Add pasta and toss, adding more cooking water if necessary for consistency. Divide pasta evenly among 4 plates and sprinkle each serving with tomato and cheese.
  • Nutritional Info Per Serving.
  • 358 cal, 15 g pro, 42 g carb, 6 g fiber, 16 g fat, 2 g sat fat, 4 mg chol, 249 mg sodium.

Nutrition Facts : Calories 265, Fat 15.2, SaturatedFat 2.5, Cholesterol 5.5, Sodium 243.9, Carbohydrate 24.8, Fiber 2.6, Sugar 1.3, Protein 8.8

BASIL-WALNUT PESTO AND TOMATO ON A BAGUETTE



Basil-Walnut Pesto and Tomato on a Baguette image

Provided by Food Network

Yield 10 servings

Number Of Ingredients 10

2 cups fresh basil leaves (washed and dried)
4 large cloves garlic
1 cup walnuts
1 cup extra virgin olive oil
1 cup freshly grated parmesan
1/4 cup freshly grated romano
salt and pepper to taste
salt and pepper to taste
1 baguette
4 tomatoes

Steps:

  • Combine basil, garlic and walnuts in a food processor and chop well. Slowly drizzle in olive oil, keeping processor going. Once oil is combined, turn off processor and add cheeses, salt and pepper. Stir to combine. Keeps well in refrigerator for up to a week.
  • To make sandwiches: Cut baguette into sandwich-size pieces. Cut each piece down the center, leaving one side intact. Slather bread with pesto. Slice four tomatoes thinly and distribute between sandwiches.

RICE STICKS WITH WALNUT AND BASIL PESTO AND GREEN BEANS



Rice Sticks With Walnut and Basil Pesto and Green Beans image

Ever since I had a reaction called pine mouth to imported Asian pine nuts, I've been wary of using pine nuts unless I know that they're the Mediterranean variety. And I'm finding it increasingly difficult to find Mediterranean pine nuts, which are larger than the Asian variety (about twice as long). Instead, I use walnuts in this pesto.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 35m

Yield Serves five to six

Number Of Ingredients 11

10 to 12 ounces thin rice sticks
1 garlic clove, peeled, green shoot removed
1 1/4 cups fresh basil leaves
1/4 cup parsley leaves
2 tablespoons coarsely chopped shelled walnuts, the fresher the better (about 1/2 ounce)
Salt
freshly ground pepper to taste
1/4 cup extra virgin olive oil
1/4 cup (1 ounce) freshly grated Parmesan
2 tablespoons freshly grated pecorino Romano (optional)
1/4 pound green beans, trimmed and broken into 2-inch lengths

Steps:

  • Bring a large pot of water to a boil. Meanwhile, place the rice sticks in a large bowl, and cover with hot water. Let sit 20 minutes, until pliable.
  • 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 sides of the bowl with a spatula. Add the basil, parsley, walnuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the cheese(s), and pulse to combine. Transfer to a large pasta bowl.
  • When the water comes to a boil, salt generously and add the green beans. Cook five minutes, then transfer to a bowl of ice water and drain. Add the noodles to the water, and boil one minute until tender but still al dente. Add 1/2 cup of the boiling water to the bowl with the pesto, and mix together. Drain the noodles, and toss with the pesto and beans. Serve at once.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 221 milligrams, Sugar 1 gram

WALNUT BASIL PESTO



Walnut Basil Pesto image

This is from Vive le Vegan by Dreena Burton. This recipe calls for a lot of soy milk--add as much or as little as you like. I found that 1/2 cup made a thick, creamy sauce. I made this with arugula, and it also turned out tasty but a little bitter. This sauce was delicious served over pasta with cherry tomatoes and parmesan cheese.

Provided by death_by_parsnip

Categories     Sauces

Time 11m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 9

1 cup toasted walnuts
1 1/4 cups soymilk (to taste)
1 garlic clove
1 1/2 tablespoons tamari soy sauce
2 tablespoons smooth cashew butter or 2 tablespoons peanut butter
2 -3 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
2 cups packed fresh basil, leaves only

Steps:

  • Mix all ingredients in a blender or food processor. Start with just a little soy milk, and add until the pesto reaches the desired consistency.

Nutrition Facts : Calories 163.3, Fat 13.8, SaturatedFat 1.3, Sodium 481.5, Carbohydrate 7, Fiber 1.9, Sugar 2.8, Protein 5.6

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