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
PESTO
Get Ina Garten's easy Pesto recipe, featuring walnuts, pine nuts and basil, from Barefoot Contessa on Food Network. It's perfect with pasta or in sandwiches.
Provided by Ina Garten
Time 15m
Yield 4 cups
Number Of Ingredients 8
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.
FETTUCCINE WITH WALNUT & SAGE PESTO
Make a creamy pasta sauce with the help of walnuts. This recipe is based on the traditional Ligurian dish salsa di noci ('walnut sauce') but with added sage
Provided by Rosie Mackean
Categories Dinner
Time 13m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil. Meanwhile, toast the walnuts in a dry frying pan over a medium heat for 3-5 mins until lightly golden to bring out their intense nutty flavour. Remove from the heat and tip into a blender.
- Warm the milk, sage leaves and garlic in a small pan over a low heat until the milk is steaming - the sage will lightly cook in the milk and the garlic will start to soften. Cooking the sage like this removes the bitterness but preserves the flavour. Pour the infused milk along with the sage and garlic over the walnuts and leave to stand for 1 min.
- Stir the fettuccine into the pan of boiling water and cook for around 10 mins, or until al dente. Grate in the cheese and add the oil and parsley to the blender along with a generous pinch each of salt and pepper, then blitz until you have a chunky pesto. Transfer the sauce to a large pan and keep warm over a low heat, stirring so it doesn't burn. Transfer the fettuccine directly from its cooking water into the sauce using tongs, then toss well, adding a couple of ladlefuls of the water to loosen if needed. Divide between bowls and grate over more parmesan and drizzle with oil.
Nutrition Facts : Calories 727 calories, Fat 46 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 0.4 milligram of sodium
WALNUT PESTO
A cheaper alternative to pesto made with pine nuts. You can use raw or toasted walnuts. Some people like to add Parmesan cheese to this as well!
Provided by teachhope03
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 6.9 g, Fat 47.3 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 5.4 g, Sodium 2.9 mg, Sugar 1.1 g
SPAGHETTI WITH WALNUT SAGE PESTO
Steps:
- Cook spaghetti in a 6-quart pot of boiling salted water until al dente.
- While pasta is boiling, blend parsley, sage, and garlic with salt in a food processor until finely chopped. Add walnuts and pulse until finely chopped. With motor running, add oil in a steady stream. Turn off motor, then add 1/3 cup cheese and pepper and pulse to combine.
- Reserve 1 cup cooking water, then drain pasta in a colander. Thin pesto with reserved cooking water in a serving bowl, then add pasta and toss to combine. Sprinkle with cheese before serving.
SAGE PESTO
My mother-in-law came up with this recipie when I wanted a sage pesto. It has a stronger flavour that Basil based pesto. Goes well with pork, and pasta with portabello mushrooms.
Provided by peleegal
Categories Sauces
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Wash and throughly dry sage leaves and parsley in your salad spinner.
- Put in food processor with parmesean, walnuts, garlic, and salt.
- Process until a gritty but even consistency.
- Gradually add olive oil until pesto has reached desired consistency.
- Divide into 3 equal portions.
- Each portion will coat enough pasta for 4.
Nutrition Facts : Calories 160.2, Fat 15.7, SaturatedFat 3.1, Cholesterol 7.3, Sodium 129.2, Carbohydrate 1.6, Fiber 0.5, Sugar 0.3, Protein 4.3
CAVATAPPI PASTA SALAD WITH WALNUT-SAGE PESTO
Make and share this Cavatappi Pasta Salad With Walnut-Sage Pesto recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450°.
- Arrange squash in a single layer on a jelly-roll pan coated with cooking spray.
- Lightly coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt.
- Bake at 450° for 20 minutes or until squash is tender, stirring after 10 minutes. Cool squash slightly.
- Combine 1/4 teaspoon salt, parsley, and next 5 ingredients (through garlic) in a food processor; process until finely chopped, scraping sides.
- With processor on, slowly pour broth through food chute, processing until well blended.
- Combine the remaining 1/4 teaspoon salt, squash, pasta, and pesto in a large bowl, and toss well to coat. Add arugula, shallots, and pepper; toss to combine. Serve immediately.
Nutrition Facts : Calories 305.6, Fat 10.9, SaturatedFat 1.4, Sodium 451.8, Carbohydrate 45.7, Fiber 4.5, Sugar 3.3, Protein 8.5
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- In a medium heavy skillet, heat the oil over medium heat until hot. Fry 1/4 cup of the sage leaves until crisp, about 1 minute. Transfer the sage leaves to paper towels to drain. Let the oil cool to room temperature.
- In a food processor with the motor running, drop in the garlic and finely chop. Add 3/4 cup of the walnuts, the cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop. Add the parsley and the remaining 1/2 cup sage leaves and pulse to finely chop. With the motor running, add the cooled oil, blending to combine.
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