Best 5 Basil Walnut Pesto And Tomato On A Baguette Recipes

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Fancy a delicious and easy-to-make snack or appetizer? Look no further! This article will guide you through a culinary journey to create the perfect basil walnut pesto and tomato on a baguette. With just a few simple ingredients and minimal effort, you'll have a flavorful and visually appealing dish that's perfect for any occasion. Whether it's for a casual get-together or an elegant party, this recipe is sure to impress your guests and leave them asking for more. So, gather your ingredients, preheat your oven, and get ready to embark on a delightful culinary experience!

Let's cook with our recipes!

PROSCIUTTO-PESTO BAGUETTE



Prosciutto-Pesto Baguette image

Provided by Sandra Lee

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1/2 baguette, sliced lengthwise
1/3 cup mayonnaise
1 tablespoon store bought pesto
10 fresh basil leaves
3 ounces thinly sliced prosciutto
2 ounces fresh mozzarella, bocconcini size, sliced

Steps:

  • Slice baguette lengthwise, but not all the way through. Set aside. In a bowl, combine mayonnaise and pesto. Set aside.
  • Build sandwich by first spreading both sides of baguette with pesto mayonnaise. Add basil leaves, prosciutto, and mozzarella slices. Slice sandwich in quarters for serving.

WALNUT BASIL PESTO



Walnut Basil Pesto image

This is from Vive le Vegan by Dreena Burton. This recipe calls for a lot of soy milk--add as much or as little as you like. I found that 1/2 cup made a thick, creamy sauce. I made this with arugula, and it also turned out tasty but a little bitter. This sauce was delicious served over pasta with cherry tomatoes and parmesan cheese.

Provided by death_by_parsnip

Categories     Sauces

Time 11m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 9

1 cup toasted walnuts
1 1/4 cups soymilk (to taste)
1 garlic clove
1 1/2 tablespoons tamari soy sauce
2 tablespoons smooth cashew butter or 2 tablespoons peanut butter
2 -3 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
2 cups packed fresh basil, leaves only

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.

Nutrition Facts : Calories 163.3, Fat 13.8, SaturatedFat 1.3, Sodium 481.5, Carbohydrate 7, Fiber 1.9, Sugar 2.8, Protein 5.6

BASIL-WALNUT PESTO



Basil-Walnut Pesto image

This is my favorite pesto recipe; rich but healthy due to "good" fats from olive oil and walnuts. It comes from "The Omega Diet." I usually freeze half the recipe for future use.

Provided by dahlia

Categories     Spreads

Time 12m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups packed basil leaves (approx. 2 oz)
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)

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



Easy Walnut Basil Pesto image

Simple walnut pesto you can make in your food processor.

Provided by Jasa

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 6

¼ cup walnuts
¼ cup extra-virgin olive oil
1 tablespoon lemon juice
3 cloves garlic, minced
2 cups packed fresh basil
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 102.9 calories, Carbohydrate 1.4 g, Cholesterol 2.2 mg, Fat 10.2 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 38.9 mg, Sugar 0.2 g

TOMATO AND WALNUT PESTO



Tomato and Walnut Pesto image

This pesto is a little different, with a bold tomato base. Grill your tomatoes to bring out their sweetness and add smokiness. For this recipe, fusilli, linguine, spaghetti, pappardelle, or bucatini work best.

Provided by Hetty McKinnon

Categories     Tomato     Summer     Healthy     Quick & Easy     Quick and Healthy

Number Of Ingredients 11

2 lbs cherry or small tomatoes, halved
Extra-virgin olive oil
2 garlic cloves, roughly chopped
3 tablespoons chopped flat-leaf parsley leaves
Zest and juice of 1/2 lemon
1/4 teaspoon red chile flakes
1/2 cup walnuts, toasted
1/2 cup grated parmesan, plus more for serving
1 lb. pasta
Handful of basil leaves
Sea salt and black pepper

Steps:

  • Heat the grill to high. Place the tomatoes on a large tray and drizzle over some olive oil. Season with a big pinch of sea salt. Grill the tomatoes for 6-8 minutes, until the tomatoes have blistered and released some liquid.
  • In a blender or food processor, whizz up the garlic, parsley, lemon zest and red chile flakes to a fine paste. Add the walnuts and half of the tomatoes, and with the motor running, pour in 1/3 cup of olive oil in a steady stream. When combined, stir in the parmesan and season with sea salt and a good turn of black pepper.
  • Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente. Reserve 1/2cup of the pasta cooking water and drain the pasta.
  • Place the pasta in a large bowl and add the pesto along with a splash or two of the reserved pasta cooking water. Keep adding the cooking liquid in small amounts until the sauce coats the pasta effortlessly. Scatter over the remaining grilled tomatoes and the basil leaves.
  • To serve, top bowls of pasta with a generous amount of parmesan, a squeeze of lemon juice and a finishing drizzle of olive oil.

Tips:

  • Fresh basil is essential for a flavorful pesto. If you don't have fresh basil, you can use a combination of other fresh herbs, such as parsley, cilantro, or arugula.
  • Use a food processor or blender to make the pesto. This will ensure that the pesto is smooth and well-combined.
  • Add a little bit of water or olive oil to the pesto if it is too thick.
  • Store the pesto in an airtight container in the refrigerator for up to 5 days.
  • You can also freeze the pesto for up to 3 months. To freeze the pesto, spoon it into ice cube trays and freeze until solid. Then, transfer the frozen pesto cubes to a freezer-safe bag.
  • When you are ready to use the pesto, thaw it in the refrigerator overnight or at room temperature for a few hours.

Conclusion:

Basil walnut pesto and tomato on a baguette is a delicious and easy-to-make appetizer or snack. The pesto is flavorful and creamy, and the tomatoes add a pop of sweetness and acidity. The baguette provides a sturdy base for the pesto and tomatoes. This recipe is perfect for a party or potluck, or for a quick and easy meal.

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