PARMESAN WALNUTS
I love this Parmesan walnuts recipe because it's quick, easy and an alternative to high-calorie croutons. You can also make a double batch and package the walnuts for gifting. - Karen Orvis, Plainville, Connecticut
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small heavy skillet, melt butter. Add walnuts and cayenne. Cook over medium heat until walnuts are toasted, about 4 minutes. Remove from the heat; sprinkle with cheese. Spread on foil to cool.
Nutrition Facts : Fat 12 g fat (2 g saturated fat), Cholesterol 6 mg cholesterol, Sodium 33 mg sodium, Carbohydrate 2 g carbohydrate, Fiber 1 g fiber, Protein 3 g protein. Diabetic Exchange
WALNUTS AND PARMESAN SPREAD
From Real Simple. I serve this with sliced, toasted baguettes and alongside chickpeas and balsamic vinegar tapenade and smashed peas with mint tapenade so that everyone choose their own topping for their bruschetta
Provided by Ariella
Categories High Protein
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Pulse walnuts parmesan and salt in food processor until crumbly. Add lemon juice. While machine is running slowly pour in the olive oil in a steady stream.
- Can be made ahead of time and refrigerated, but bring to room temp before serving.
Nutrition Facts : Calories 269.3, Fat 26.6, SaturatedFat 4.9, Cholesterol 11, Sodium 337.1, Carbohydrate 2.7, Fiber 1, Sugar 0.5, Protein 7
ROASTED RED PEPPER AND WALNUT DIP
Steps:
- Put the pomegranate juice, into a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until juice is reduced to about 2 tablespoons, about 6 minutes. Set aside to cool and thicken.
- Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.
- Put the walnuts and bread crumbs into a food processor and process until finely ground. Add the reduced pomegranate juice or pomegranate molasses, lemon juice, red peppers, cayenne pepper and cumin and process until smooth. With the processor on add the olive oil in a thin stream. Season with salt, to taste. Sprinkle with cumin and olive oil and serve.
- Serve with pita toasts.
Nutrition Facts : Calories 113 calorie, Fat 7.4 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 136 milligrams, Carbohydrate 16 grams, Fiber 0.6 grams, Protein 1.6 grams
SPINACH WALNUT PESTO
This flavorful pesto is easy to make and will transform your meal into a 5-star dish. It's great served with linguine pasta. Add 1/3 to 1/2 cup pesto each pound of pasta.
Provided by Shan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 442.8 calories, Carbohydrate 4.6 g, Cholesterol 17.6 mg, Fat 43.4 g, Fiber 1.5 g, Protein 10.5 g, SaturatedFat 8.3 g, Sodium 460.7 mg, Sugar 0.7 g
PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD
Provided by Serena Bass
Categories Cookies Cheese Herb Nut Appetizer Bake Cocktail Party Parmesan Rosemary Walnut Fall Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 30 pieces
Number Of Ingredients 9
Steps:
- Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
- When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.
PARMESAN WALNUT SALAD IN ENDIVE LEAVES
Categories Salad Cheese Leafy Green Nut Cocktail Party Quick & Easy Fall Gourmet
Yield Makes about 40 hors d'oeuvres
Number Of Ingredients 9
Steps:
- In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
- Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
- Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.
WALNUT PARMESAN ENDIVE (APPETIZER)
Make and share this Walnut Parmesan Endive (Appetizer) recipe from Food.com.
Provided by Ck2plz
Categories Low Cholesterol
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- To roast walnuts, broil at 350 for 10 minutes until brown and roasted. Let cool! Break into small bits.
- Cut parmesan cheese into small cubes.
- Combine salt and garlic first, curshing garlic very well and mixing with salt.
- Add remaining ingredients.
- Spoon small amount onto separate washed leaves of endive. Top with walnuts.
- Arrange on platter and you can make extras walnuts to put in the center if desired.
Nutrition Facts : Calories 170.7, Fat 14.6, SaturatedFat 2, Cholesterol 3.2, Sodium 228.1, Carbohydrate 7.8, Fiber 3.3, Sugar 1, Protein 4.8
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