Spinach Walnut Pesto Crostini Food

FETTUCCINE WITH MINT-SPINACH PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain and return to the pot.
• Meanwhile, toast the almonds in a dry skillet over medium heat until just golden, about 5 minutes. Let cool.
• Combine the almonds, spinach, mint and garlic in a food processor and process to make a slightly chunky paste. With the motor running, add the olive oil in a steady stream to make a smooth pesto.
• Add the pesto to the pasta along with the pecorino; season with salt and pepper. Toss to coat, adding the reserved cooking water as needed to loosen. Serve with more pecorino for topping.

SPINACH WALNUT PESTO SAUCE FOR PASTA

Steps:

• Prepare a 12 oz. package of gluten free spaghetti noodles (or any noodles if not gluten free) according to package instructions. Drain the pasta once cooked.If using gluten free pasta, cook the noodles just until al dente. Gluten free noodles can easily become mushy and it's very important not to overcook them.

SPINACH PESTO

Steps:

• Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

SPINACH PESTO

Steps:

• In the food processor put in the spinach,lemon zest, lemon juice,garlic,olive oil,salt,pepper and cheese (sundried tomatoes). Process til spinach is small and everything is well combined.
• Meanwhile boil pasta til Al Dente.
• Pour Pesto mixture into large Pasta bowl and toss in hot pasta to coat and 1 or 2 tbs of pasta water if needed.
• Serve immediately with chicken or eat alone.
• Enjoy.

SPINACH WALNUT PESTO

Steps:

• Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.

SPINACH BASIL PESTO

Steps:

• Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

EASY SPINACH-WALNUT PESTO RECIPE

Steps:

• If you need to grate your cheese, cut up your Parmesan wedge into chunks and put them in your food processor or blender. Chop them until the cheese is the right consistency. Rinse your spinach, if needed, and pat dry.
• Add the spinach and all ingredients to the bowl of the food processor. Pulse until you have the consistency of a smooth paste, stopping once to scrape down the sides of the bowl.
• Serve the pesto stirred into cooked pasta or use it as a topping for pizza, chicken or salmon. (See notes for ideas.) Store the pesto in the refrigerator up to one week or freeze it for longer.

SPAGHETTI WITH SPINACH & WALNUT PESTO

Steps:

• Whizz the garlic, walnuts, herbs, lemon zest and juice with some seasoning in a food processor until finely chopped.
• Cook the spaghetti following pack instructions, then drain reserving a little of the cooking water. Return to the pan and stir in the pesto, raisins and spinach with a splash of cooking water. Serve with a drizzle of extra virgin olive oil, if you like.

PAUL'S FAVORITE SPINACH-WALNUT PESTO

Steps:

• Place all ingredients in a food processor and pulse several times until coarsely chopped. Scrape sides of bowl from time to time. Process continuously until the sauce is smooth.
• If the pesto is too thick, add a little hot water and pulse again.
• At this point, you can either freeze the pesto for future use or toss immediately with prepared, hot spaghetti noodles.
• Serve with crusty bread and a good white wine.

SPINACH ALMOND CROSTINI

Steps:

• Preheat the oven to 350 degrees F. Spread the chopped almonds out on a baking sheet and bake until fragrant and golden, 5 to 10 minutes. Check frequently, as they can burn quickly. Allow to cool.
• Preheat the broiler. Slice the baguette diagonally in 1/4-inch-thick slices, brush with olive oil and place on a broiler pan. Broil until toasted, 2 to 3 minutes.
• In a steamer basket set over 1 inch of simmering water, steam the spinach until wilted, a few minutes. Remove the spinach and drain well.
• Put the spinach and garlic in a food processor and pulse until smooth. Add in the sour cream, almonds, parsley, thyme, chives, cayenne, and season with 1/8 teaspoon salt. Pulse until combined. Stir in the lemon zest and lemon juice.
• Spread the spinach mixture on the toasted bread, sprinkle with additional chopped almonds, and serve.

FUSILLI WITH SPINACH AND WALNUT PESTO

Steps:

• Add spinach and 1 tablespoon water to a large skillet set over medium-high. Cook, stirring constantly, until spinach is wilted, about 3 minutes. In a food processor, combine spinach, walnuts, oil, and lemon zest. Process until mixture forms a smooth paste, scraping down bowl as needed. Season with salt and pepper.
• In a large pot of boiling salted water, cook pasta until al dente. Reserve 2 cups pasta water; drain pasta. Return pasta to pot and add pesto, tossing to combine and adding enough pasta water to create a sauce that coats pasta. Transfer to a serving plate, top with pecorino, and serve immediately.

NETTLE-WALNUT PESTO CROSTINI

Steps:

• Preheat oven to 350°F. In shallow baking pan, toss together walnuts and pine nuts, then place in oven, stirring occasionally, and bake until golden, about 8 minutes. Cool completely.
• Arrange baguette slices on large baking sheet and bake until golden, 10 to 12 minutes.
• With food processor running, drop in whole garlic cloves. Process until finely chopped, then stop motor and add cooled nuts, salt, pepper, nettles, arugula, and basil. Process until finely chopped. With motor running, add oil and process until incorporated. Fold in grated cheese.
• Spread dollop of pesto on each baguette slice and serve with Chef Ryan Hardy's artichoke and green garlic soup

FUSILLI WITH SPINACH WALNUT PESTO

Steps:

• Bring a large pot of salted water to boil for pasta.
• Pulse the spinach, basil, walnuts, garlic, and salt in a food processor. Pour in 1 1/2 cups of the olive oil in a slow, steady stream. Process to make a smooth paste, stopping occasionally to scrape down the sides of the bowl.
• Pour the fusilli into the boiling water, and cook until al dente. Scrape half of the pesto into a large skillet, and add 1 cup pasta water (no need to heat the sauce). Use a spider to drain the pasta and transfer to the skillet. Toss to coat the pasta with the pesto. Drizzle with the remaining 2 tablespoons of olive oil. Toss with the grated cheese and serve.
• notes
• You can freeze the remaining half of the pesto for future use. Just pack it into a plastic container and pour a thin film of olive oil over the top. Thaw in refrigerator before using. Or you can cut the recipe in half, if you just want enough for 1 pound of pasta.

SPINACH PESTO PENNE

Steps:

• Cook penne, reserving 1/2 cup pasta water. In a food processor, pulse spinach, walnuts, Parmesan, olive oil, and garlic. Toss pesto with penne and pasta water; season. Serve with ricotta.