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
HAZELNUT AND ARUGULA PESTO
Tweak the ingredients of classic pesto to try this arugula-hazelnut version.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Put the hazelnuts in a food processor and pulse until finely ground. Add the arugula, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and Pecorino-Romano and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the lemon zest.
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.
HAZELNUT PESTO FISH
Categories Food Processor Fish Herb Nut Bake Dinner Seafood Hazelnut Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- With motor running, drop garlic into a food processor to finely chop. Shut off motor and add cilantro, nuts, cayenne, and 1/4 teaspoon salt, then blend until coarsely chopped. With motor running, add oil, blending until incorporated. (Sauce should be coarse.)
- Arrange fillets, skin sides down, in a lightly oiled baking dish. Sprinkle with remaining 1/4 teaspoon salt, then spoon pesto over fish. Bake until fish is opaque and just cooked through, 12 to 17 minutes, depending on thickness of fillets.
PESTO HALIBUT
The mildness of halibut contrasts perfectly with the robust flavor of pesto in this recipe. It takes only minutes to get the fish ready for the oven, leaving you plenty of time to get started on your side dishes. Nearly anything goes well with this entree. -April Showalter, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 450°. In a small bowl, combine oil, sauce mix and lemon juice; brush over both sides of fillets. Place in a greased 13x9-in. baking dish. , Bake, uncovered, until fish just begins to flake easily with a fork, 12-15 minutes.
Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 481mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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.
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
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- Use a rubber spatula to scrape the pesto out into a large sterilised jar (see Make Ahead). Tap the jar on a work surface to help settle the pesto, then trickle a thin layer of olive oil on top to seal. Seal and store the pesto in the fridge, where it will keep for up to 2 weeks.
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