PASTA WITH PARSLEY & HAZELNUT PESTO
Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Cook the pasta in salted, boiling water according to pack instructions.
- Put the parsley, hazelnuts, Parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.
- Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.
Nutrition Facts : Calories 727 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.27 milligram of sodium
PARSLEY PESTO
Provided by Food Network
Time 5m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
HAZELNUT PESTO
Categories Condiment/Spread Food Processor Garlic No-Cook Vegetarian Quick & Easy Vegan Hazelnut Parsley Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Pesto keeps, its surface covered with plastic wrap, chilled 1 week or frozen 1 month.
PARSLEY AND HAZELNUT PESTO
This recipe calls for parsley, hazelnuts, and Gouda cheese instead of basil, pine nuts, and Parmesan, adding a whole new dimension to the familiar sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Pulse hazelnuts in a food processor until finely ground.
- Add parsley, cheese, garlic, and 1/2 teaspoon salt; pulse until combined. With machine running, add oil; puree until paste forms.
GRILLED PORTOBELLO SALAD WITH HAZELNUT PESTO
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the hazelnut pesto: Place the parsley, hazelnuts, Parmesan and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until combined; transfer to a bowl and season with salt and pepper.
- For the portobello salad: Heat a charcoal or gas grill to medium-high for direct and indirect grilling. Brush the mushrooms on both sides with 1/4 of the cup olive oil and season with salt and pepper. Place the mushrooms on a baking sheet and roast until cooked through, approximately 10 minutes on the grill. Remove to a baking sheet and loosely tent, reserving the liquid that the mushrooms have exuded.
- Whisk together the reserved mushroom liquid, the sherry vinegar, mustard, remaining olive oil and season with salt and pepper.
- Slice the mushrooms into 1/2-inch thick slices and place in a large bowl with the arugula, fennel, and some salt and pepper. Drizzle some of the vinaigrette down the sides of the bowl and toss the salad to combine. Spoon a pool of pesto on one side of a large platter. Mound the salad on the other side, and garnish everything with fennel fronds.
- Place the mushrooms on a large platter, place the fennel over the mushrooms and drizzle with the pesto. Arrange the arugula around the platter.
RED PEPPER & HAZELNUT PESTO PASTA
Enjoy the textures and flavours of roasted red peppers and hazelnuts in this easy pasta dish. Taking just 25 minutes to make, it's a perfect midweek meal
Provided by Esther Clark
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Drain the peppers and tip them into a food processor with the toasted hazelnuts, garlic, olive oil, chilli flakes, vinegar and a good pinch of salt. Blitz to a smooth paste. Add the parmesan and parsley, then blitz again. Check the seasoning.
- Cook the pasta following pack instructions. Drain and reserve a cup of the cooking water. Toss the pesto with the pasta and a splash of cooking water to loosen. Serve in bowls with extra parmesan grated over.
Nutrition Facts : Calories 576 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium
HAZELNUT & OREGANO PASTA
Combine spaghetti with hazelnuts, cream, oregano and parmesan to make an easy meat-free, midweek meal in just 22 minutes. The flavours are divine
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 22m
Number Of Ingredients 8
Steps:
- Cook the pasta for 1 min less than pack instructions.
- Meanwhile, toast the hazelnuts in a dry frying pan over a medium heat then, once golden, add the oil, garlic, oregano and three quarters of the lemon zest. Stir so that everything is well coated, cook for 30 secs or so, then stir in the cream and take off the heat.
- Drain the pasta straight into the frying pan, adding a little of the cooking water to the pan. Stir through the cheese, season well with black pepper, then toss everything together and serve immediately with the remaining lemon zest scattered over the top.
Nutrition Facts : Calories 908 calories, Fat 60 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.3 milligram of sodium
PARSLEY PESTO
A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It's marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it's a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, condiments, dips and spreads, sandwiches
Time 5m
Yield About 1/2 cup / 5 ounces/ 150 g
Number Of Ingredients 7
Steps:
- Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.
Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 68 grams, Carbohydrate 13 grams, Fat 95 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 1242 milligrams, Sugar 2 grams
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