Best Walnut Parsley Pesto Recipes

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.

BUCATINI WITH WALNUT-PARSLEY PESTO

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.

CHEESE TORTELLINI WITH WALNUT-PARSLEY PESTO

Steps:

• Place walnuts, oil, parsley, 3 tablespoons Parmesan cheese, garlic, salt, and pepper in a food processor or blender; pulse into a coarse puree.
• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 7 to 8 minutes. Drain tortellini, reserving 1/2 cup cooking water.
• Toss tortellini with 1/4 cup of the reserved pasta water, walnut pesto, and butter. Add more of the cooking water if mixture seems dry. Sprinkle with remaining 1 tablespoon Parmesan cheese and pass more at the table.

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!

SPAGHETTI SQUASH WITH PARSLEY WALNUT PESTO

Steps:

• Pierce squash all over with a sharp small knife. Cook in a microwave oven (see cooks' note, below) at high power (100 percent) 8 minutes, then turn over and microwave until squash gives when pressed gently, 8 to 10 minutes more. Cool squash 5 minutes.
• While squash is cooking, toast nuts in a dry small heavy skillet over moderate heat, stirring frequently, until fragrant and a shade darker, about 6 minutes, then cool completely.
• Pulse nuts and garlic in a food processor until finely ground. Add parsley, oil, cheese, water, salt, pepper, and zest and pulse until parsley is coarsely chopped.
• While squash is still hot, cut off stem from squash and discard, then carefully halve squash lengthwise (it will emit steam) and discard seeds. Working over a bowl, scrape out squash flesh with a fork, loosening and separating strands. Toss with pesto in a bowl.

MASHED POTATOES WITH PARSLEY AND WALNUT PESTO

Steps:

• Combine parsley, walnuts and garlic in a food processor and process until finely minced. Slowly add one-fourth cup of the oil and process until smooth. Set aside.
• Cut the potatoes in large, uniform cubes and boil in salted water until tender, about 20 minutes. Drain and mash, mixing with the skim milk and remaining olive oil. Season with salt and pepper.
• To serve, either stir in the pesto so it blends uniformly or creates a streaky marbelized effect. Alternately, the potatoes can be served with each portion topped with some of the pesto.

PARSLEY WALNUT PESTO QUINOA SALAD

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Cool to room temperature.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover the saucepan, and steam until broccoli is tender, 2 to 4 minutes. Cool to room temperature.
• Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.
• Stir quinoa, broccoli, tomato, cucumber, and leeks together in a large bowl. Pour parsley sauce over quinoa mixture and toss to coat completely. Sprinkle blue cheese over the top and season with sea salt.

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 AND WALNUT PESTO ROASTED RED POTATOES

Steps:

• 1. To make pesto: In a large nonstick pan, heat 2 tablespoons oil over high heat. Add half the red onions and reduce heat to low and cook, stirring occasionally, for about 5 minutes. Do not let them burn. Transfer onions to a blender container; leave as much oil in pan as possible.
• 2. Add the parsley, walnuts, garlic, 1/4 cup oil, lemon zest and lemon juice to cooked onions. Season with 1/2 teaspoon sea salt and black pepper. Pulse blender until desired consistency is reached. This with a bit of water, if needed.
• 3. Transfer to a mixing bowl and add ricotta; stir until mixed in.
• 4. For potatoes: Cut potatoes into 3-inch pieces. Place them in a large pot. Fill the pot with cold water until the potatoes are barely covered. Bring to a boil over high heat, add 1 teaspoon salt, reduce heat to medium-high, and cook 20 minutes. The potatoes should be fork tender, but firm.
• 5. Drain potatoes thoroughly and let them cool a bit. Once they are cool enough to handle and dried, toss them in the pesto to coat.
• 6. Preheat oven to 425F. Place potatoes and remaining red onion wedges into a greased baking dish. Drizzle with remains olive oil and season with remaining salt. Roaster 30-35 minutes.
• 7. Serve warm.

CHICKEN & VEGETABLE PENNE WITH PARSLEY-WALNUT PESTO RECIPE

Steps:

• Bring a large pot of water to a boil. Place walnuts in a small bowl and microwave on High until fragrant and lightly toasted, 2 to 2½ minutes. (Alternatively, toast the walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes.) Transfer to a plate and let cool. Set ¼ cup aside for topping. Combine the remaining ½ cup walnuts, parsley, garlic, salt, and pepper in a food processor. Process until the nuts are ground. With the motor running, gradually add oil through the feed tube. Add Parmesan and pulse until mixed in. Scrape the pesto into a large bowl. Add chicken. Meanwhile, cook pasta in the boiling water for 4 minutes. Add green beans and cauliflower; cover and cook until the pasta is al dente (almost tender) and the vegetables are tender, 5 to 7 minutes more. Before draining, scoop out ¾ cup of the cooking water and stir it into the pesto-chicken mixture to warm it slightly. Drain the pasta and vegetables and add to the pesto-chicken mixture. Toss to coat well. Divide among 4 pasta bowls and top each serving with 1 Tbsp. of the reserved walnuts.

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.

SEARED ACORN SQUASH WITH TAHINI SAUCE AND WALNUT-PARSLEY PESTO

Steps:

• For the squash: Preheat the oven to 350 degrees F.
• Set the squash on its side. Position a large chef's knife in the ridge between the wedges and use a heavy wooden kitchen spoon to pound it in a bit. Continue to pound and rock the knife blade to get through the tough stem and then split the squash in half lengthwise. Scoop out and discard the seeds. Cut along each rib to make wedges.
• Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium heat. Sprinkle the squash wedges with some salt and pepper and lay them flat in the pan. Sear until golden brown, about 8 minutes. Flip, add the remaining 1 tablespoon oil to the pan, and continue cooking until the second side is deep golden brown, another 8 minutes or so. Transfer the pan to the oven and bake until the wedges are very tender, 15 to 20 minutes. If they are getting too dark, cover them with foil.
• For the walnut-parsley pesto: Press out the cloves from the Roasted Garlic heads and add them to a food processor along with the walnuts, parsley and 1/2 teaspoon salt. Pulse until pulverized. With the motor running, drizzle in the walnut oil. Add the Parmesan and some lemon juice, and pulse until just combined.
• For the tahini sauce: Whisk together the tahini and lemon juice in a small bowl (it will look thick and slightly dry). Add water, 1 teaspoon at a time, until the sauce is smooth but still thick (it should be pourable). Season with salt and pepper.
• To serve, arrange the squash on a platter, drizzle with tahini sauce, spoon over some pesto, and scatter the pomegranate seeds over the top.
• Preheat the oven to 350 degrees F.
• Cut the tops off the garlic heads, exposing the cloves but leaving the heads intact. Set the heads on a large piece of foil, drizzle with the walnut oil and sprinkle with salt and pepper. Wrap up the foil to make a pouch and place on a baking sheet. Bake until the garlic is soft and roasted, 35 to 40 minutes. Set aside to cool.

PARSLEY-WALNUT PESTO

Steps:

• Process parsley, garlic, anchovies, walnuts, and lemon zest in a food processor until finely chopped. With machine running, add oil in a slow, steady stream until combined. Season with salt and pepper.

PARSLEY-WALNUT PESTO

Steps:

• chop garlic separate parsley leaves from stems. Once garlic is chopped and parsley leaves are pulled from stems, put ingredients into a blender / food processor and mix until well blended.