Best Walnut Herb Pesto Recipes

BOW TIES WITH WALNUT-HERB PESTO

Bow Ties with Walnut-Herb Pesto image

I can't resist having pasta at least once a week, but I also didn't want the fat and extra calories that come with. I created this dish, and now I sometimes can even have second helpings! -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

4 cups uncooked whole wheat bow tie pasta
1 cup fresh arugula
1/2 cup packed fresh parsley sprigs
1/2 cup loosely packed basil leaves
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/4 cup chopped walnuts
1/3 cup olive oil
1 plum tomato, seeded and chopped

Steps:

Cook pasta according to package directions., Meanwhile, place the arugula, parsley, basil, cheese, salt and pepper flakes in a food processor; cover and pulse until chopped. Add walnuts; cover and process until blended. While processing, gradually add oil in a steady stream., Drain pasta, reserving 3 tablespoons cooking water. In a large bowl, toss pasta with pesto, tomato and reserved water.

Nutrition Facts : Calories 323 calories, Fat 17g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 252mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 6g fiber), Protein 10g protein. Diabetic Exchanges

WALNUT-HERB PESTO

Walnut-Herb Pesto image

Provided by Diane Rossen Worthington

Categories Condiment/Spread Sauce Food Processor Garlic Herb Parmesan Walnut Summer Bon Appétit

Yield Makes 1 1/2 cups

Number Of Ingredients 9

Ingredients

3 garlic cloves, peeled
1 cup chopped toasted walnuts
1 cup (packed) fresh Italian parsley leaves
1/2 cup walnut oil
2 tablespoons coarsely chopped fresh chives
2 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped fresh mint
2 1/2 teaspoons finely grated lemon peel
1/2 cup freshly grated Parmesan cheese

Steps:

With machine running, drop garlic into processor and chop finely. Add walnuts and next 6 ingredients; using on/off turns, process until chunky puree forms, occasionally scraping down sides. Transfer to bowl. Mix in Parmesan cheese. Season to taste with salt and pepper. DO AHEAD: Pesto can be made 4 hours ahead. Cover and refrigerate.