Best 2 Walnut And Parsley Pesto Recipes
Walnut and Parsley Pesto is a vibrant and flavorful condiment that can elevate any dish with its nutty, herbaceous goodness. With its vibrant green color and rich, creamy texture, this pesto is a culinary delight that adds a touch of elegance to both simple and elaborate dishes. Made from fresh walnuts, parsley, garlic, olive oil, and a hint of lemon juice, this versatile sauce can be used as a spread on sandwiches, a dressing for pasta or salads, or as a marinade for grilled meats.
Check out the recipes below so you can choose the best recipe for yourself!
PARSLEY, LEMON, AND WALNUT PESTO ON ROASTED SWEET POTATOES
When roasting sweet potatoes, leave the skins on for greater nutrition (and better texture). High heat muddies the fresh flavors of the herbs and lemon zest in pesto, so spoon it on just before serving.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil. Season with salt and pepper. Roast, turning once, until golden and tender, 23 to 25 minutes. Let cool slightly.
- Meanwhile, pulse parsley, garlic, walnuts, zest, and lemon juice in a food processor until coarsely chopped. Drizzle remaining 6 tablespoons oil and process until combined. Season with salt and pepper.
- Top roasted sweet potatoes with 2 tablespoons pesto.
Nutrition Facts : Calories 431 g, Fat 33 g, Fiber 6 g, Protein 5 g, SaturatedFat 4 g, Sodium 120 g
WALNUT AND PARSLEY PESTO
I hope this walnut and parsley version serves as a reminder that 'pesto' is not a recipe, but a technique. The buttery walnuts temper the fire of the mashed garlic and pair beautifully with the aromatic, bittersweet parsley. Use on toasted bread, pizza or pasta, or on roasted chicken--it's that versatile!
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Place garlic and salt in a mortar; smash and mash with the pestle until it becomes a paste, 5 to 8 minutes. Add walnuts; mash walnuts into a paste until you reach your desired texture (coarse or smoother), another 5 to 8 minutes. Add parsley and mash to break up and blend with the walnut/garlic mixture, about 4 minutes. Add lemon juice and olive oil; stir, mash, and emulsify liquids into the mixture until it becomes very thick and well blended, 8 to 10 minutes. Taste and adjust seasonings. If mixture seems too thick, whisk in a tablespoon of water, or as needed.
- Spread on bread, use on pizza or pasta, or on roasted chicken. The taste is just like garlic butter, so use it as such.
Nutrition Facts : Calories 84.9 calories, Carbohydrate 2.4 g, Fat 8.3 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 77.6 mg, Sugar 0.4 g
Tips:
- Use fresh, flavorful ingredients for the best results.
- Toast the walnuts in a dry skillet over medium heat until fragrant, about 5 minutes. This will enhance their flavor and make them more aromatic.
- Use a food processor or blender to make the pesto, but be careful not to over-process it. You want the pesto to have a slightly chunky texture.
- Taste the pesto and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice to taste.
- Use the pesto immediately or store it in an airtight container in the refrigerator for up to 5 days. You can also freeze the pesto for up to 3 months.
Conclusion:
Walnut and parsley pesto is a versatile condiment that can be used in a variety of dishes. It is perfect for tossing with pasta, spreading on sandwiches, or using as a dipping sauce. The nutty flavor of the walnuts and the freshness of the parsley make it a delicious and flavorful addition to any meal.
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