HAZELNUT PESTO
Categories Condiment/Spread Food Processor Garlic No-Cook Vegetarian Quick & Easy Vegan Hazelnut Parsley Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Pesto keeps, its surface covered with plastic wrap, chilled 1 week or frozen 1 month.
PASTA WITH PARSLEY & HAZELNUT PESTO
Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Cook the pasta in salted, boiling water according to pack instructions.
- Put the parsley, hazelnuts, Parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.
- Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.
Nutrition Facts : Calories 727 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.27 milligram of sodium
WALNUT AND RICOTTA PESTO - MICHAEL CHIARELLO
Make and share this Walnut and Ricotta Pesto - Michael Chiarello recipe from Food.com.
Provided by Julesong
Categories Sauces
Time 25m
Yield 2 cups pesto, approx
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Ready a baking sheet and spread the walnuts on in a single layer, then place in the oven and toast until fragrant and lightly browned, about 10 minutes.
- Remove from oven and let cool, then chop coarsely.
- In a small skillet over medium high temperature, heat 2 tablespoons of the olive oil then add the garlic and sauté until lightly golden.
- Transfer the garlic into a food processor or mortar and add the basil leaves and toasted walnuts, then process or grind until minced well.
- Add the ricotta, the remaining oil (3 tablespoons), and lemon zest and process until well blended.
- Transfer mixture to a bowl, stir in the pecorino cheese, and season to taste with salt and freshly ground pepper to taste.
- Serve over 1 1/2 pounds cooked pasta or use as a dip.
Nutrition Facts : Calories 818, Fat 76.8, SaturatedFat 21.8, Cholesterol 94.1, Sodium 157.1, Carbohydrate 11.2, Fiber 2.2, Sugar 1.3, Protein 25.6
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