Spinach Walnut Pesto Crostini Recipes

SPINACH WALNUT PESTO SAUCE FOR PASTA

Steps:

• Prepare a 12 oz. package of gluten free spaghetti noodles (or any noodles if not gluten free) according to package instructions. Drain the pasta once cooked.If using gluten free pasta, cook the noodles just until al dente. Gluten free noodles can easily become mushy and it's very important not to overcook them.

FETTUCCINE WITH MINT-SPINACH PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain and return to the pot.
• Meanwhile, toast the almonds in a dry skillet over medium heat until just golden, about 5 minutes. Let cool.
• Combine the almonds, spinach, mint and garlic in a food processor and process to make a slightly chunky paste. With the motor running, add the olive oil in a steady stream to make a smooth pesto.
• Add the pesto to the pasta along with the pecorino; season with salt and pepper. Toss to coat, adding the reserved cooking water as needed to loosen. Serve with more pecorino for topping.

SPINACH WALNUT PESTO

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.

SPINACH PESTO

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.

SPINACH AND PARMESAN CROSTINI

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.

TORTELLINI WITH SPINACH WALNUT PESTO

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.

SPINACH-WALNUT PESTO CROSTINI

Steps:

• Place 1 package spinach, walnuts, 1/2 cup grated cheese, lemon juice, garlic and jalepeno 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 1 day ahead. Cover and chill. 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.

NETTLE-WALNUT PESTO CROSTINI

Steps:

• Preheat oven to 350°F. In shallow baking pan, toss together walnuts and pine nuts, then place in oven, stirring occasionally, and bake until golden, about 8 minutes. Cool completely.
• Arrange baguette slices on large baking sheet and bake until golden, 10 to 12 minutes.
• With food processor running, drop in whole garlic cloves. Process until finely chopped, then stop motor and add cooled nuts, salt, pepper, nettles, arugula, and basil. Process until finely chopped. With motor running, add oil and process until incorporated. Fold in grated cheese.
• Spread dollop of pesto on each baguette slice and serve with Chef Ryan Hardy's artichoke and green garlic soup

SPAGHETTI WITH SPINACH & WALNUT PESTO

Steps:

• Whizz the garlic, walnuts, herbs, lemon zest and juice with some seasoning in a food processor until finely chopped.
• Cook the spaghetti following pack instructions, then drain reserving a little of the cooking water. Return to the pan and stir in the pesto, raisins and spinach with a splash of cooking water. Serve with a drizzle of extra virgin olive oil, if you like.

PAUL'S FAVORITE SPINACH-WALNUT PESTO

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.

PESTO CROSTINI

Steps:

• Place the bread slices on an ungreased baking sheet. Combine butter and garlic; spread over bread. , Broil 3-4 in. from the heat or until lightly browned. Cool slightly. Spread pesto over butter mixture; top with tomatoes and cheese. Broil 3-5 minutes longer or until cheese is melted.

PEAR, WALNUT, AND RICOTTA CROSTINI

Steps:

• Divide ricotta cheese among crostini. Top each piece with several ripe pear slices and some walnut pieces. Season with salt and pepper and drizzle each with honey. Serve immediately.

SPINACH BASIL PESTO

Steps:

• Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

SPINACH-WALNUT PESTO CROSTINI

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.