Walnut Pesto Paula Deen Recipes

Steps:

• For Pesto: In a food processor, blend all ingredients until a coarse paste is formed.
• Place in an airtight container and refrigerate until ready to use.
• (Yield: about 1 1/2 cups).

Steps:

• Preheat the oven to 350 degrees F. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes. Set aside to cool.
• Pulse together 1/4 cup of the walnuts and the garlic in a food processor; add the broccoli, basil, broth, nutmeg, red pepper flakes if using, 3/4 teaspoon salt and the lemon juice, and pulse until just combined. Slowly drizzle in the oil through the feed tube with the processor running and puree until a slightly chunky sauce forms, scraping down the sides of the bowl as needed. Add 2 tablespoons of the cheese and pulse until incorporated.
• Cook the pasta in a large pot of salted water according to the package directions. Drain, reserving 1/2 cup of the cooking liquid.
• Toss the pasta with the pesto in the dry pot or a mixing bowl, along with some of the reserved cooking liquid. Add the remaining cooking liquid if needed and additional salt to taste.
• Transfer the pasta to individual bowls and sprinkle with the remaining 1 tablespoon cheese. Chop the remaining walnuts and scatter on top. Garnish with basil leaves and serve.

Steps:

• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 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. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Steps:

• For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside.
• In a salad bowl, combine the spinach, hearts of palm, strawberries, and walnts. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.

Steps:

• Line a medium bowl with plastic wrap, leaving enough overhang to cover the top.
• Reserving 3 slices of provolone, line the bottom and sides of the bowl with remaining provolone, overlapping slices.
• For the cream cheese layer, process the cream cheese, pistachios, and 1 garlic clove in a food processor until blended; scrape the mixture into a bowl and set aside.
• For the pesto layer, process the basil, parsley, pine nuts and the remaining garlic clove in the food processor until blended.
• Dissolve the salt and pepper in the olive oil and mix well.
• With the machine running, add the oil in a fine stream.
• Scrape this mixture into a second bowl and set aside.
• For the tomato layer, drain the tomatoes, reserving the oil.
• Puree the tomatoes with a small amount of the reserved oil in a food processor.
• Spread some of the cream cheese mixture over the cheese slices lining the bowl.
• Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture and then remaining cream cheese mixture in the bowl.
• Cover with remaining provolone.
• Bring edges of the plastic wrap together over the top and secure with a twist tie.
• *Freeze until firm to the touch.
• Remove the plastic wrap and invert the mold onto a serving platter.
• To serve, slice thinly and serve with party crackers.
• This will keep in the refrigerator for up to three months.
• *Note:Original recipe says to freeze until firm, but I wasn't sure how that would work out.
• I just froze for about an hour until it was firm enough to unmold.
• Can be store easily in the refrigerator.

Steps:

• Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.