Walnut And Pine Nut Pesto Food

WALNUT PESTO

Steps:

• Place the basil, cheese, nuts, and garlic in a food processor. Add half of the olive oil and pulse until the ingredients are broken down and well combined.
• With the food processor running, slowly add the rest of the olive oil until the pesto has the consistency you like.
• Serve with hot pasta or store it in an airtight container in the refrigerator for up to a week.

PESTO

Steps:

• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

BASIC PESTO

Steps:

• Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
• With the machine running slowly dribble in the oil and process until the mixture is smooth.
• Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

WALNUT AND PINE NUT PESTO

Steps:

• In a wooden bowl or food processor, mash walnuts and pine nuts until they have a grainy consistency. Add all remaining ingredients except cream and mix thoroughly. The sauce may be prepared ahead of time to this point. Add cream just before serving. Do not heat sauce, but serve over hot pasta.

INA GARTEN'S PINE NUT AND WALNUT PESTO SAUCE

Steps:

• Place walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds.
• Add the basil leaves, salt and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely puréed.
• Add the Parmesan and purée for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

GRILLED CHICKEN WITH SPINACH AND PINE NUT PESTO

Steps:

• Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
• Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
• Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
• Spread the pesto over each piece of chicken and serve.

BASIL PESTO

Steps:

• Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
• If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
• If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.