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
CREAMY WALNUT SAUCE PASTA
Pasta with walnut sauce is a delicious pasta dish that is creamy, flavourful and authentic. Walnut sauce pasta is a dish from northern Italy. Often paired with cheese, this is a simple creamy version.
Provided by Eva | Electric Blue Food
Categories Sauce
Time 25m
Number Of Ingredients 8
Steps:
- To peel the walnuts. Bring a small pot of water to a boil. When the water boils, add the walnuts and simmer for a couple of minutes. Drain, rinse under cold water and place on a kitchen towel. Remove the skins by gently pulling them with your fingers. This procedure adds about one extra hour to the recipe and can be done in advance. If doing this in advance, store the peeled walnuts in an airtight container in the fridge.
- Prepare the pasta. Set a pot of water on medium-high heat. When it boils, add salt and the pasta. Cook the pasta in boiling water according to package instructions. I recommend to stick to the suggested cooking time for a perfect Italian al dente texture.
- Prepare the sauce. Melt half of the butter in a pan on medium heat. Mince the shallot and add it to the butter. Sauté until soft, 2 minutes.
- Add the walnuts, salt, pepper and the rest of the butter. Sauté 1 minute, let the butter melt. Next pour in the cream. Simmer the sauce on medium heat 2 minutes, stirring constantly.
- Transfer the sauce to a food processor and blend until smooth. Alternatively, you can blend it with a hand blender.
- When the pasta is done cooking, drain it and put it back into the cooking pan. Pour the sauce over the cooked pasta and toss. Divide pasta between serving bowls and top with grated parmesan.
Nutrition Facts : Carbohydrate 44 g, Protein 13 g, Fat 39 g, SaturatedFat 18 g, Cholesterol 96 mg, Sodium 335 mg, Fiber 3 g, Sugar 2 g, Calories 563 kcal, ServingSize 1 serving
WALNUT SAUCE WITH PASTA
Steps:
- Cook your pasta in salty boiling water until al dente.
- Meanwhile, tear up the bread, place it into some milk, and leave to soak for a couple of minutes.
- Put the walnuts, garlic, and grated parmesan into a small food processor. Squeeze out the excess milk from the bread and add it to the other ingredients.
- Add the olive oil, 4 or 5 Tbsp of milk or pasta cooking water*, and a generous pinch of salt and pepper. Blend them all together until well combined.
- Taste and adjust the seasoning.
- Drain your pasta and reserve 1 cup of the starchy cooking water.
- Return the pasta to the pot, stir in the walnut sauce and add as much pasta cooking water as needed to thin out and give a nice and creamy texture to the dish.
- Serve immediately with an extra drizzle of olive oil, freshly ground pepper and extra grated parmesan cheese you like.
Nutrition Facts : Calories 604 kcal, Carbohydrate 64 g, Protein 19 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 9 mg, Sodium 217 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
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
PESTO CREAM SAUCE
This absolutely combines the best ingredients to create a rich, velvety pesto sauce. It's sinfully delicious!
Provided by rosiella
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.
Nutrition Facts : Calories 677.2 calories, Carbohydrate 52.2 g, Cholesterol 154.9 mg, Fat 38.3 g, Fiber 3.8 g, Protein 33.6 g, SaturatedFat 16.6 g, Sodium 738.2 mg, Sugar 6.8 g
PESTO WITH WALNUTS
Fresh basil, Parmesan cheese, garlic, walnuts, and olive oil come together to make an easy and tasty pesto sauce! I recommend making several batches at a time and freezing the sauce for later use! A family favorite for the past 10 years! Use 1 cup pesto sauce with 1 pound cooked pasta, tossing well to mix. Great with chicken, chickpeas, and mushrooms, too!
Provided by SteveandElise
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Combine basil, walnuts, and garlic in a food processor; blend well. Stop the motor and add oil; process until well mixed. Add Parmesan cheese, salt, and pepper; process briefly once more.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 3.4 g, Cholesterol 11 mg, Fat 41.4 g, Fiber 1.2 g, Protein 7.5 g, SaturatedFat 7 g, Sodium 482.8 mg, Sugar 0.6 g
VEGAN CREAMY CALIFORNIA WALNUT PESTO SAUCE
A blend of California Walnuts and velvety Onion "Cream" make this pesto delicious and creamy without the dairy. Mix it with pasta, top over protein or spread it on pizza.
Provided by Adam Moore
Time 1h15m
Number Of Ingredients 13
Steps:
- Onion Cream
- Preheat oven to 400°F.
- Coat each onion, skin on, with 1 tablespoon of vegetable oil and season with salt and pepper.
- Place in the oven for 45 minutes, or until onions are very tender.
- Remove from the oven and remove the skins and root from the onion.
- Place in a blender and puree with lemon juice and remaining vegetable oil until smooth.
- Add more oil until desired consistency is met.
- Reserve until ready to use.
- Pesto
- Combine all ingredients in a food processor and pulse until walnuts are the size of a grain of rice.
- Transfer to a large mixing bowl and whisk in Onion "Cream."
- Reserve under refrigeration until ready to use.
Nutrition Facts : Calories 80 cal, TransFat .5 g, Cholesterol 0 mg, Carbohydrate 1 g, Protein 1 g
WALNUT SAGE PESTO
Sage & Walnut Pesto is a deliciously different take on pesto and takes only 10 minutes to make.
Provided by Colleen Milne
Categories Sauces, Dips & Toppings
Time 10m
Number Of Ingredients 10
Steps:
- In a food processor, pulse sage and parsley leaves, garlic, walnuts, lemon juice and zest, salt and pepper until smooth.
- With motor running, slowly pour in olive oil.
- Turn off motor and stir in Parmesan cheese
- Store in the fridge for up to a week
Nutrition Facts : ServingSize 2 g, Calories 82 kcal, Carbohydrate 2 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 97 mg, Fiber 1 g
WALNUT SAUCE RECIPE
A real, authentic, creamy walnut sauce recipe from Liguria in Italy. The perfect sauce for your perfect pasta.
Provided by Nonna Box
Categories Sauce
Time 20m
Number Of Ingredients 10
Steps:
- In a bowl, cover the bread with milk. When it's completely soaked, remove the bread and squeeze it with your hands to remove the excess milk.
- In the mortar, add the garlic, pine nuts, and a little coarse sea salt. Start crushing the ingredients with the pestle. You will have to make circular and decisive movements, continuing to grind until the pine nuts are crushed.
- Next add the walnuts. You can choose whether to blanch the walnuts to remove the film and then let them dry, or use them directly. Continue to grind for two or three minutes until you get a homogeneous paste.
- Now add the extra-virgin olive oil, the Parmigiano-Reggiano, the drained breadcrumbs, and the chopped marjoram leaves; mix well with a spoon until the ingredients form a creamy sauce.
- Place the bread in a bowl and cover it with milk. Once it's completely soaked, remove the bread and squeeze it to remove the excess milk.
- Add the bread to the blender along with the nuts, garlic, marjoram, Parmigiano-Reggiano, and a pinch or two of salt. Blend until a smooth paste forms.
- Add the olive oil and continue blending to obtain a thick, creamy sauce.
Nutrition Facts : ServingSize 100 g, Calories 2438 kcal, Carbohydrate 52 g, Protein 54 g, Fat 239 g, SaturatedFat 34 g, Cholesterol 55 mg, Sodium 398 mg, Fiber 19 g, Sugar 19 g
CREAMY SPINACH WALNUT PESTO SAUCE
This spinach walnut pesto sauce is delicious and healthy - it's a tasty and quick dinner when served over pasta.
Provided by Kelly Roenicke
Categories Dinner
Time 10m
Number Of Ingredients 8
Steps:
- Put all ingredients in blender or food processor - blend, starting on low, then finish on high speed.
- Serve over pasta of your choice (I used gluten free penne), or chicken or fish. Add more salt or pepper if needed. Top with more red pepper flakes as desired. Store leftovers in the refrigerator, it tastes even better the next day.
Nutrition Facts : Calories 153 kcal, Carbohydrate 3 g, Protein 2 g, Fat 15 g, SaturatedFat 1 g, Sodium 633 mg, Fiber 1 g, ServingSize 1 serving
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
WALNUT-HERB PESTO
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
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.
CREAMY PESTO PASTA
This Creamy Pesto Pasta is the perfect combination of indulgent comfort food and fresh, light summer flavors! Ripe, juicy tomatoes combine with white wine and garlic for a quick sauce base, then add heavy cream and fresh basil pesto for an easy vegetarian weeknight dinner!
Provided by Kylie
Categories Main Dish
Time 15m
Number Of Ingredients 11
Steps:
- Heat oil in a large pan over medium-low heat. Add garlic and dried thyme.
- Cook, stirring frequently for 30 seconds.
- Add tomatoes and white wine and cook over medium-low heat for 5 minutes, stirring occasionally.
- Remove from heat and add heavy cream and pesto.
- Add linguine and toss to coat evenly. Return to heat and cook for just a minute or two, until the noodles are heated through.
- Serve with grated Parmesan and fresh basil and enjoy!
Nutrition Facts : Calories 357 calories, Sugar 2.8 g, Sodium 141.4 mg, Fat 15.5 g, SaturatedFat 3.3 g, TransFat 0.1 g, Carbohydrate 45.2 g, Fiber 2.5 g, Protein 9 g, Cholesterol 5.6 mg
EASY PESTO CREAM SAUCE
This 5-minute pesto cream sauce is genius: just simmer pesto and cream until a thick sauce forms! It's perfect for serving with pasta or fish.
Provided by Sonja Overhiser
Categories Sauce
Time 5m
Number Of Ingredients 3
Steps:
- Place all ingredients in a saucepan. Simmer over medium heat until it just starts to thicken, about 3 to 4 minutes. Remove from the heat. Makes 1 cup, enough for 8 ounces of pasta. Mix it into pasta in a bowl, then add additional salt to taste.
Nutrition Facts : Calories 225 calories, Sugar 1 g, Sodium 420.5 mg, Fat 23.1 g, SaturatedFat 7.6 g, TransFat 0.3 g, Carbohydrate 2.2 g, Fiber 0.4 g, Protein 2.6 g, Cholesterol 25.4 mg
PASTA WITH WALNUT SAUCE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
- Pour into a bowl, and set aside.
- Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
- Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.
WALNUT SAUCE PASTA RECIPE FROM LIGURIA
This walnut sauce pasta is a traditional dish from Liguria in Northwest Italy. Although not as famous as pesto Genovese (basil pesto), walnut sauce is another delicious type of Ligurian pesto. It's also just as easy to make!
Provided by Jacqueline De Bono
Categories Main Course
Number Of Ingredients 11
Steps:
- Put the shelled walnuts in a pan, cover with water, bring to the boil and simmer for 3-4 minutes. Drain and rinse the walnuts, remove the skins by wiping with a cloth and pat the walnuts dry with kitchen paper or a clean tea towel (this step is optional).
- Break the bread into pieces, put it in a bowl and cover with the milk. When it is completely wet, drain and squeeze the milk out with your hands. Save the milk.
- Put the drained bread in the blender/food processor along with the walnuts and the garlic. Pulse a few times until the walnuts are quite small. Add the parmigiano cheese, pine nuts and 2 pinches of salt. Pulse for about 20 seconds until the sauce becomes a bit smooth.
- Continue to pulse while adding olive oil a little at a time and the remaining milk from the bread as needed to obtain a thick creamy sauce. Store in a sealed container in the fridge until ready to use.
- Put a pot of water on to boil for the pasta. When it boils add salt and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. My store-bought fresh trofie needed 9 minutes.
- Before draining the pasta, water down the Ligurian walnut sauce with about ½ ladle of pasta cooking water in a pan large enough to hold the pasta too. Stir until the sauce becomes creamy and the right consistency. Also save a cup of the water to add later just in case your walnut sauce pasta seems dry.
- Add the drained pasta to the sauce along with some fresh marjoram leaves, freshly ground black pepper , some pieces of walnuts and a little more grated parmigiano. Mix everything together well and serve immediately.
Nutrition Facts : Calories 911 kcal, ServingSize 1 serving
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