Spinach Walnut Pesto Crostini Recipes

Steps:

• Heat oven to 325°F. In medium bowl, stir together spinach, cream cheese, Parmesan cheese, mayonnaise, garlic and pepper.
• Spoon 2 tablespoons cheese mixture on each bread slice. Sprinkle with pine nuts. Place on ungreased cookie sheet.
• Bake 10 minutes or until thoroughly heated and nuts are toasted. Serve warm.

Steps:

• Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

Steps:

• Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.

Steps:

• Toast walnut pieces in a small pan or toaster oven until lightly browned. Remove from heat and cool.
• Place a large pot of water on to boil. When it comes to rolling boil, salt the water and cook tortellini to package directions.
• Heat 1 cup chicken stock or broth to a boil and remove from heat.
• Using a food processor, working in batches, grind spinach leaves with nuts, chicken stock, and garlic. Transfer ground spinach nut paste to a large bowl. Stir in the cheese, nutmeg, and olive oil, and season with salt and pepper, to taste.
• Coat hot, cooked tortellini with sauce, tossing in the bowl you prepared sauce in. Turn pasta out on to a serving platter and garnish with a few baby spinach leaves and edible flowers.

Steps:

• Place 1 package spinach, walnuts, 1/2 cup grated cheese, lemon juice, garlic and jalapeno in processor. With machine running, gradually add 1/4 cup oil; Process until spinach is coarsely chopped. Add remaining spinach; gradually add remaining 1/4 cup oil, processing until coarse puree forms. Transfer to bowl. Season with salt and pepper. (Can be made one day ahead) Preheat oven to 350. Arrange bread slices in single layer on rimmed baking sheet. Bake until lightly toasted, turning once, about 10 minutes total. cool Spoon generous amount of pesto onto each bread slice. Garnish with shaved cheese.

Steps:

• Steam damp spinach in a largecovered pot over medium heatuntil tender and wilted, about5 minutes. Drain. Squeeze outexcess water. Transfer to a foodprocessor. Add garlic, pepperflakes, nuts, and Parmesan tobowl. Pulse until finely ground.With machine running, add oil.Stir in lemon zest. Season withsalt. Serve with toasted breaddrizzled with oil and topped withsardines and currants. Squeezewith lemon before serving.

Steps:

• Place all ingredients in a food processor and pulse several times until coarsely chopped. Scrape sides of bowl from time to time. Process continuously until the sauce is smooth.
• If the pesto is too thick, add a little hot water and pulse again.
• At this point, you can either freeze the pesto for future use or toss immediately with prepared, hot spaghetti noodles.
• Serve with crusty bread and a good white wine.

Steps:

• Place 1 package spinach, walnuts, ½ cup grated cheese, lemon juice, garlic, and jalapeño in processor. With machine running, gradually add ¼ cup oil; process until spinach is coarsely chopped. Add remaining spinach; gradually add remaining ¼ cup oil, processing until coarse puree forms. Transfer to bowl. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Preheat oven to 350°F. Arrange bread slices in single layer on rimmed baking sheet. Bake until lightly toasted, turning once, about 10 minutes total. Cool. Spoon generous amount of pesto onto each bread slice. Garnish with shaved cheese.