Walnut Basil Pesto Food

BASIL WALNUT PESTO

Steps:

• In a food processor or blender, add basil, parsley, Parmesan cheese, walnuts, and garlic. Pulse until coarsely chopped, about 10 pulses.
• With the motor running, slowly drizzle in the olive oil and process until smooth. Season to taste with salt and pepper.

THE BEST BASIC PESTO

Steps:

• Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.
• Freezer-Friendly Instructions: Pesto can be frozen in an airtight container for up to 6 months. You can also divide your prepared pesto into the compartments of an ice cube tray and freeze. Once it's frozen, remove the pesto cubes from the tray and put in a sealable plastic bag or airtight container. You can add the defrosted pesto cubes to soups, pasta dishes, eggs, sandwiches, and potatoes.

BASIL-WALNUT PESTO

Steps:

• Place basil, olive oil, walnuts, garlic and salt (if using) in food processor.
• Blend until thoroughly combined.
• Add Parmesan and butter (if using) and blend 5-10 seconds more.
• Just before serving, add 2 Tbsp of hot pasta water from cooked pasta.
• Serve over pasta with bread and salad.

EASY WALNUT BASIL PESTO

Steps:

• Pulse walnuts, olive oil, lemon juice, and garlic in a food processor until walnuts are finely chopped. Add basil leaves a little at a time, pulsing until a smooth paste forms. Mix in Parmesan cheese.

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.

WALNUT-BASIL PESTO PASTA(FLAT BELLY DIET RECIPE)

Steps:

• Place basil, walnuts, garlic, oil, salt, and pepper flakes in food processor. Process, stopping once or twice to scrape down sides, until finely pureed. Transfer pesto to large bowl using spatula.
• Bring medium pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain, reserving 1/2 cup of the cooking water.
• Stir 2 or 3 tablespoons of reserved water into pesto. Add pasta and toss, adding more cooking water if necessary for consistency. Divide pasta evenly among 4 plates and sprinkle each serving with tomato and cheese.
• Nutritional Info Per Serving.
• 358 cal, 15 g pro, 42 g carb, 6 g fiber, 16 g fat, 2 g sat fat, 4 mg chol, 249 mg sodium.

CILANTRO WALNUT PESTO

Steps:

• Heat the walnuts in skillet over medium heat to toast. They are done when they smell slightly toasty and nutty.
• Meanwhile, get to chopping. Start with the garlic then gradually add in the cilantro, cheese, and evenutally the walnuts when toasted. Chop until the mixture is very fine, almost a paste. Add the seasonings, zest and juice and mix.
• Pour a drizzle of olive oil over the pesto slowly until it is saturated. Taste it and adjust the seasonings to your liking.
• When serving, reserve 1/4 cup hot cooking liquid and toss in a bowl with the hot pasta or veggies. Do not cook or it will lose a lot of its flavor. Add extra oil and lemon juice or rice vinegar to make it a dressing. A good dressing ratio is 2 parts oil to one part acid.

PASTA WITH CREAMY WALNUT PESTO

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.

WALNUT PESTO WITH BASIL

Steps:

• In a small dry skillet, toast the walnuts over medium high heat, stirring constantly, for about 2 minutes. Remove the nuts to a bowl and allow them to cool slightly.
• In food processor, combine walnuts, cheese, and garlic. Process until finely ground, 20 to 30 seconds.
• Add the basil, lemon juice and kosher salt. Turn on the food processor and gradually pour in the olive oil. Once combined, turn off the food processor. Add a bit more olive oil if desired.

BASIL-WALNUT PESTO AND TOMATO ON A BAGUETTE

Steps:

• Combine basil, garlic and walnuts in a food processor and chop well. Slowly drizzle in olive oil, keeping processor going. Once oil is combined, turn off processor and add cheeses, salt and pepper. Stir to combine. Keeps well in refrigerator for up to a week.
• To make sandwiches: Cut baguette into sandwich-size pieces. Cut each piece down the center, leaving one side intact. Slather bread with pesto. Slice four tomatoes thinly and distribute between sandwiches.

QUICK WALNUT SPINACH PESTO

Steps:

• BLEND: In the bowl of a food processor, add the oil, walnuts, cheese, garlic, lemon zest + juice, and red pepper flakes. Run the food processor until the garlic becomes finely minced and the walnuts break down.
• SCRAPE: down the bowl. Then, add the baby spinach, basil, and salt. Continue to run the food processor until the leaves break down into a sauce-like texture. Stop the food processor, taste, and adjust with additional salt. If using pesto for a pasta recipe, I suggest holding off on adding additional salt for now. Place the pasta in a jar and refrigerate for up to 3 days.

WALNUT BASIL PESTO

Steps:

• Mix all ingredients in a blender or food processor. Start with just a little soy milk, and add until the pesto reaches the desired consistency.