PARSLEY AND WALNUT PESTO ROASTED RED POTATOES
Be sure to use waxy potatoes (baby reds), otherwise potatoes will turn mushy. Serve with a roast chicken.
Provided by Mikekey *
Categories Potatoes
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. To make pesto: In a large nonstick pan, heat 2 tablespoons oil over high heat. Add half the red onions and reduce heat to low and cook, stirring occasionally, for about 5 minutes. Do not let them burn. Transfer onions to a blender container; leave as much oil in pan as possible.
- 2. Add the parsley, walnuts, garlic, 1/4 cup oil, lemon zest and lemon juice to cooked onions. Season with 1/2 teaspoon sea salt and black pepper. Pulse blender until desired consistency is reached. This with a bit of water, if needed.
- 3. Transfer to a mixing bowl and add ricotta; stir until mixed in.
- 4. For potatoes: Cut potatoes into 3-inch pieces. Place them in a large pot. Fill the pot with cold water until the potatoes are barely covered. Bring to a boil over high heat, add 1 teaspoon salt, reduce heat to medium-high, and cook 20 minutes. The potatoes should be fork tender, but firm.
- 5. Drain potatoes thoroughly and let them cool a bit. Once they are cool enough to handle and dried, toss them in the pesto to coat.
- 6. Preheat oven to 425F. Place potatoes and remaining red onion wedges into a greased baking dish. Drizzle with remains olive oil and season with remaining salt. Roaster 30-35 minutes.
- 7. Serve warm.
BASIL, PARSLEY & WALNUT PESTO
This distinctively flavored pesto is a superb dressing for maccheroni alla chitarra (page 236), spaghetti, or linguine, or a short dry pasta such as gemelli, lumache, or rigatoni. It's a great condiment, too: put a spoonful on fish or chicken hot off the grill for a real treat. Make extra pesto when basil and parsley are plentiful, in summer, and freeze it in small containers to use through the winter.
Yield makes about 1 1/2 cups, enough for a pound of maccheroni alla chitarra or other pasta
Number Of Ingredients 8
Steps:
- If you're using the pesto right away to dress maccheroni alla chitarra (or other pasta), heat a large pot of salted water to a boil before processing the sauce.
- To make the pesto: Heap the basil, parsley, garlic, walnuts, and salt into the food processor. Pulse several times, to chop everything together coarsely, then, with the machine running, pour in the 1/2 cup olive oil in a slow, steady stream. Stop and scrape down the sides of the work bowl, and process to a uniformly fine bright-green pesto.
- Put all the pesto into a large, deep bowl, big enough to toss all the pasta in. Meanwhile, start cooking the maccheroni or other pasta. Shortly before it is done, ladle 1/2 cup or so of the boiling pasta water into the bowl, and stir to warm and loosen the pesto-use only as much water as needed to bring the pesto to tossing consistency.
- When the maccheroni is perfectly al dente, lift it from the pot with tongs and a spider, drain it for an instant, then drop it into the bowl. Toss the pasta and sauce together thoroughly. Sprinkle a cup or so of grated cheese over it, then toss again. Serve immediately in warm bowls, with more cheese at the table.
- To store and use the pesto later: Scrape it from the food processor into a small jar or container. Smooth the top surface, and cover it with a thin layer of olive oil or a piece of plastic wrap to prevent discoloration. Refrigerate for a week, or freeze for several months; warm to room temperature before using.
WALNUT AND PARSLEY PESTO
I hope this walnut and parsley version serves as a reminder that 'pesto' is not a recipe, but a technique. The buttery walnuts temper the fire of the mashed garlic and pair beautifully with the aromatic, bittersweet parsley. Use on toasted bread, pizza or pasta, or on roasted chicken--it's that versatile!
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Place garlic and salt in a mortar; smash and mash with the pestle until it becomes a paste, 5 to 8 minutes. Add walnuts; mash walnuts into a paste until you reach your desired texture (coarse or smoother), another 5 to 8 minutes. Add parsley and mash to break up and blend with the walnut/garlic mixture, about 4 minutes. Add lemon juice and olive oil; stir, mash, and emulsify liquids into the mixture until it becomes very thick and well blended, 8 to 10 minutes. Taste and adjust seasonings. If mixture seems too thick, whisk in a tablespoon of water, or as needed.
- Spread on bread, use on pizza or pasta, or on roasted chicken. The taste is just like garlic butter, so use it as such.
Nutrition Facts : Calories 84.9 calories, Carbohydrate 2.4 g, Fat 8.3 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 77.6 mg, Sugar 0.4 g
OVEN BAKED PARSLEY RED POTATOES
This is a recipe that my grandmother made ever since I can remember (I'm 58). I bake the potatoes like she did and serve them with pork or chicken. It's a favorite of my father-in-law who always asks for them when he comes for dinner.
Provided by Suzanne Marzano
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place butter in a large baking dish and melt in preheating oven.
- Toss potatoes and onion in melted butter to coat.
- Bake in preheated oven until potatoes are tender, about 40 minutes. Sprinkle parsley over potatoes and season with salt and pepper; toss.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 18.3 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 7.3 g, Sodium 234.5 mg, Sugar 1.2 g
People also searched
More about "parsley and walnut pesto roasted red potatoes recipes"
PARMESAN PESTO ROASTED POTATOES - RECIPE RUNNER
From reciperunner.com
Reviews 198Calories 141 per servingCategory Side Dishes
- Preheat oven to 400° F. Spray a rimmed baking sheet with cooking spray, you can also line it with foil.
- In a bowl toss the potatoes, pesto, salt and pepper together until coated. Spread them into an even layer on the prepared baking sheet. Roast in the oven for 20 minutes then remove the pan and sprinkle the potatoes with the parmesan cheese. Bake another 5-10 minutes or until the outside of the potatoes are crisp and the inside is fork tender.
- Once the potatoes are roasted squeeze the juice of half of a lemon over the top of them. Serve the potatoes on a serving plate or bowl drizzled with extra pesto and more parmesan cheese.
PESTO POTATOES RECIPES (3-INGREDIENT) | THE KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
WALNUT PARSLEY PESTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (23)Total Time 15 minsCategory Condiment, Freezer-Friendly, SauceCalories 209 per serving
PARSLEY PESTO WITH WALNUTS RECIPE | THE FOOD BLOG
From thefoodblog.net
SAVORY MOMENTS: PARSLEY AND SAGE WALNUT PESTO
From savorymomentsblog.com
PARSLEY AND WALNUT PESTO ~ A RECIPE FROM THE WINTER HERB GARDEN
From freckledcalifornian.com
CRISPY PARMESAN POTATOES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
DILL, PARSLEY AND WALNUT PESTO - BLOSSOM TO STEM
From blossomtostem.net
ITALIAN WALNUT PARSLEY PESTO - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE RECIPE | GOOD FOOD
From bbcgoodfood.com
EASY PARSLEY PESTO RECIPE WITH WALNUTS - CHEERFUL …
From cheerfulcook.com
PARSLEY PESTO RECIPE - KEY TO MY LIME - KEY TO MY …
From keytomylime.com
PESTO POTATOES - ROASTED PESTO POTATO SIDE DISH …
From runningtothekitchen.com
PARSLEY PESTO (EASY 5 INGREDIENT RECIPE) | J COOKING …
From jcookingodyssey.com
EASY PARSLEY PESTO WITH WALNUTS & LEMON - SOUVLAKI …
From souvlakiforthesoul.com
PARSLEY PESTO WITH WALNUTS AND LEMON - LAST INGREDIENT
From lastingredient.com
CREAMY WALNUT PARSLEY PESTO SAUCE (NO PINE NUTS!)
From dwellbymichelle.com
EASY BASIL WALNUT PESTO RECIPE (WITH PARSLEY TOO!)
From kitchenkonfidence.com
RECIPES: THESE PASSOVER DISHES CELEBRATE THE JEWISH HOLIDAY OF …
From ocregister.com
EASY ROASTED PARMESAN PESTO POTATOES - THE STAY …
From thestayathomechef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love