Basil Walnut Spread Food

BASIL WALNUT PESTO

Steps:

• In a food processor or blender, add basil, parsley, Parmesan cheese, walnuts, and garlic. Pulse until coarsely chopped, about 10 pulses.
• With the motor running, slowly drizzle in the olive oil and process until smooth. Season to taste with salt and pepper.

BASIL WALNUT SPREAD

Steps:

• Gather the ingredients.
• In ​a food processor , combine the basil and garlic. Process until finely chopped. Add cream cheese, Parmesan cheese, walnuts, olive oil, and a few turns of ground black pepper. Process until smooth.
• Transfer spread mixture to a serving dish and garnish with fresh basil leaves.
• Serve with assorted crackers or baguette rounds.
• Enjoy!

EASY WALNUT BASIL PESTO

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.

BASIL & WALNUT CHEESE SPREAD

Steps:

• Set out cream cheese until softened.
• Heat oven to 350 degrees F.
• Place walnuts in a shallow baking dish.
• Bake for 5-8 minutes or until nuts are browned.
• (Stir them once or twice during baking) Combine the rest of the ingredients in a small bowl.
• Add and stir in the walnuts.
• Cover and chill for a couple of hours to blend flavors.

PESTO WITH WALNUTS

Steps:

• Remove basil leaves from the stems. Shock the leaves in a bowl of ice water and remove immediately to paper towels to dry. (May also use a salad spinner to remove water.)
• Place walnuts and garlic cloves in a food processor and pulse until chopped. Add basil leaves and pulse until chopped to desired consistency.
• Pour olive oil into the food processor chute while on low to combine with the basil mixture. Add more olive oil if you desire.
• Remove to a bowl and add salt, lemon zest, and Parmesan cheese. Stir until combined.
• Serve immediately on toasted baguette. May store pesto in refrigerator for 2-3 days in a sealed jar. To save for later, cover pesto with a layer of olive oil and refrigerate.

BASIL-WALNUT PESTO

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 DIP

Steps:

• Combine all ingredients except the walnuts in a food processor and process until smooth. Stir in walnuts. Serve with raw vegetables for dipping. Any left overs are great in a sandwich the next day.

MEDITERRANEAN WALNUT SPREAD

Steps:

• Drain garbanzo beans, reserving the liquid. In a blender or food processor bowl combine beans and 2 tablespoons of the reserved liquid, the walnuts, basil leaves, olive oil, lemon juice, salt and pepper. Cover and blend until nearly smooth (scrap down sides and add additional reserved liquid if mixture appears stiff).
• Serve on toasted baguette slices or pita slices. Store, covered, in the refrigerator up to 5 days. Makes about 20 (1 tablespoon) servings.