Creamy Walnut Parsley Pesto Sauce No Pine Nuts Food
NUT-FREE PESTO
This pesto recipe was handed down from my grandmother. You will notice it has no nuts, which were considered a "filler" in my Italian family. Everyone I serve this to says it's the best. -Mary Jo Galick, Portland, Oregon
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- Pulse the first 6 ingredients in a food processor until coarsely chopped. While processing, gradually add oil in a steady stream until mixture is smooth. Store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts : Calories 206 calories, Fat 21g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 293mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CREAMY WALNUT PESTO SAUCE
This is a creamy Italian-style sauce that I regularly serve warm, over hot noodles or cold, spread on crackers. The combination of the sour yogurt, tangy garlic and bitter walnuts makes for a nice, balanced sauce. This recipe works best with a yogurt that contains 5% milk fat or higher. Add enough so that the sauce is a bit wetter than you'd like because the dry ingredients will absorb a fair amount of liquid. You don't need to use your best extra virgin olive oil because the food processor will ruin its flavour, pure grade olive oil is fine.
Provided by henry
Categories Sauces
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the cheese into 1cm cubes and chop finely in your food processor.
- Add walnuts, garlic, salt and basil and chop until you have a rough paste.
- Slowly add olive oil to the running food processor until the paste starts to form a ball.
- Add yogurt to the food processor and pulse until thoroughly mixed.
- Transfer the sauce to a bowl, cover tightly and refrigerate for one hour to allow the flavours to mingle.
Nutrition Facts : Calories 853, Fat 79.4, SaturatedFat 16.7, Cholesterol 43.4, Sodium 1882.5, Carbohydrate 15.6, Fiber 3.6, Sugar 7.2, Protein 26.5
CREAMY WALNUT PARSLEY PESTO SAUCE (NO PINE NUTS!)
Who says you need pine nuts or basil to make delicious pesto? This creamy walnut parsley pesto sauce features fresh parsley and toasted walnuts, and requires NO pine nuts and NO basil! Oh, and did I mention this easy pesto recipe can be made ahead, and only takes 10 minutes to make? Gluten-free and vegetarian.
Provided by DWELL by Michelle
Categories Dips
Time 10m
Number Of Ingredients 7
Steps:
- In a food processor fitted with an S blade, add the walnuts, parsley, garlic, lemon zest and juice, parmesan cheese, salt and pepper. Pulse a few times until mixture roughly combines, then drizzle in the olive oil, starting with 1/2 cup. Process for 20 seconds until combined.
- At this time, the pesto should be creamy. If desired, you can add more olive oil to thin the pesto to your desired consistency.
- Use immediately, or store in an airtight jar until ready to use. Pesto will keep in the refrigerator for 5 days. ENJOY!
Nutrition Facts : Calories 84 kcal, ServingSize 1 serving
WALNUT PESTO
A cheaper alternative to pesto made with pine nuts. You can use raw or toasted walnuts. Some people like to add Parmesan cheese to this as well!
Provided by teachhope03
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 6.9 g, Fat 47.3 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 5.4 g, Sodium 2.9 mg, Sugar 1.1 g
PASTA WITH CREAMY WALNUT PESTO
This unusual pesto is also wonderful with potato gnocchi, on crostini, in panini, or stirred into risotto at the end
Provided by Ursula Ferrigno
Categories Dinner, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
- Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.
Nutrition Facts : Calories 805 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.48 milligram of sodium
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