Not exact matches
Both of these models quite pricey options though so if you're new to this lifestyle and want a cheaper model to try, while you decide if energy balls and
walnut pesto are
for you, then the Kenwood FP731 Duo is a great option.
I made my own sun - dried tomato
pesto and threw in some
walnuts for a nice crunch factor, but use your favorite store - bought
pesto if you like.
For instance, no one should suffer a life without
pesto, but a
pesto without pinenuts or
walnuts seems lifeless.
Try them with my recipes
for lentil
pesto, beetroot
walnut dip, bigilla or this guilt free sour cream dip.
For arugula
pesto 2 garlic cloves, peeled 2 cups arugula 1/4 cup
walnuts 1 ounce grated Parmesan 1 tablespoon lemon juice 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/3 cup olive oil
For pestos, I just add more nuts (pine nuts, almonds,
walnuts are all fine, and leave off / out the cheese.
When I'm making vegan
pesto, I generally reach
for toasted
walnuts as the base because they seem to have a richer and fattier character that mimics the Parmesan in traditional
pesto.
While many
pesto recipes call
for pine nuts, we prefer the flavor (and lower price) of
walnuts.
1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive oil, drained, patted dry, and thinly sliced
For the
pesto: 3 packed cups baby arugula 1/3 cup fresh basil leaves 1/3 cup raw
walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive oil (You can also use the oil from the sun - dried tomato jar if you're feeling fancy.)
For the
pesto: 2 cups fresh spinach leaves, stemmed and washed 1/4 cup
walnuts 1/2 cup pine nuts 1 teaspoon sea salt 1/4 cup parmesan cheese, freshly grated 4 tablespoons extra virgin olive oil
For pesto 1 garlic clove, peeled 1 generous handful parsley leaves 1/4 cup
walnuts 1/2 ounce grated Parmesan Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup olive oil
-LSB-...] Tuesday — Roasted salmon (olive oil s / p) roast at 400
for 10 - 15 minutes Topped with
pesto from the freezer (drizzle over salmon after it's cooked before serving) http://www.onceuponachef.com/2011/08/basil-walnut-
pesto.html Pasta with kale, lemon &
walnuts http://www.marinmamacooks.com/2013/10/pasta-kale-lemon-toasted-
walnuts/ -LSB-...]
Roasted Fennel and Zucchini Soup
For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste
For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or
walnuts) fennel frond
pesto drizzle of olive oil
For pesto 2 garlic cloves, peeled 1/4 cup walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more for garnish 1 handful basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive
For pesto 2 garlic cloves, peeled 1/4 cup
walnuts plus more
for garnish 1/2 ounce Parmesan, grated, plus more for garnish 1 handful basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive
for garnish 1/2 ounce Parmesan, grated, plus more
for garnish 1 handful basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive
for garnish 1 handful basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil
Today, to welcome spring, I've got a simple and healthy recipe
for zucchini noodles with
walnut pesto to share with you.
I'm not much
for walnuts, and I always use almonds in my
pesto, so I grabbed those.
for the sage +
walnut pesto: 1/4 cup of sage leaves, stems removed and loosely packed 1 cup of spinach leaves 1 small clove of garlic, sliced 1/3 cup of
walnuts, lightly toasted about 1/2 teaspoon of salt pepper 1/3 cup of extra virgin olive oil
for the oatmeal: 1 cup of regular rolled oats (make sure they are gluten - free, if you are avoiding gluten) 3 cups of water a pinch of salt a drizzle of olive oil
I use my blender
for making
pesto (the recipe I use also calls
for walnuts)-- lots of
pesto to freeze to enjoy all year long.
You can customise this
pesto in so many different ways by switching out the herbs and nuts,
for example, try using arugula and
walnuts with a few green onions thrown in
for a more spicy version!
Ingredients: creamy sweet pea
pesto filling: 1 garlic clove, chopped 1 2/3 cups fresh English peas, boiled and drained (if using frozen, thaw), divided 2 1/2 tablespoons chopped
walnuts 1/3 cup extra virgin olive oil 2 tablespoons grated Parmesan 2/3 cup mascarpone, softened 1 large egg yolk, room temperature zest of 2 lemons salt and pepper to taste ravioli dough: 2 cups all purpose flour, plus more
for dusting 1/2 cup semolina flour, plus more
for dusting 1/2 teaspoon salt 2 large eggs, room temperature 1/4 -1 / 3 cup water
For the basil
pesto 2 tablespoons of pine nuts (substitute with
walnuts if you're on a budget) 2 cups loosely packed basil leaves 1 garlic clove, peeled 1/2 small avocado 3 tablespoons olive oil
Raw Creamy Avocado
Pesto Yield: about 1/2 cup You will need: food processor, cutting board, knife, liquid measuring cup, measuring cups and spoons 1 cup fresh basil 1 avocado, ripe 1/2 cup
walnuts 3 T hemp seeds 2 cloves garlic 1/4 cup olive oil (
for a more sauce like consistency, add 3 - 4 T... [Read more...]
I've been making basil, Romano cheese and
walnut pesto for years; yet I never thought of adding avocado to the mix - until one fateful day... my NYC friend, Chef Carla, sent me a recipe from EatingWell.
I'm kind of over kale salads at the mo (but don't worry, they'll be back) and was in the mood
for something warm (see: changing season) so I made a big batch of kale and
walnut pesto.
Pestos are actually great with any kind of herb, and you can substitute the cheese
for miso, avocado, or nutritional yeast and the pine nuts
for toasted
walnuts, pistachios, cashews, hemp seeds, or almonds.
Other Ways...
For a deep - flavored winter
pesto that still carries the sparkle of chile, mint and cilantro, make a Parsley Pesto: add 2 cups packed fresh flat - leaf parsley leaves (about 3 ounces) to the herbs, and instead of almonds and pine nuts, use 1/4 cup (1 ounce) walnuts — or more if you want a richer p
pesto that still carries the sparkle of chile, mint and cilantro, make a Parsley
Pesto: add 2 cups packed fresh flat - leaf parsley leaves (about 3 ounces) to the herbs, and instead of almonds and pine nuts, use 1/4 cup (1 ounce) walnuts — or more if you want a richer p
Pesto: add 2 cups packed fresh flat - leaf parsley leaves (about 3 ounces) to the herbs, and instead of almonds and pine nuts, use 1/4 cup (1 ounce)
walnuts — or more if you want a richer
pestopesto.
So we made up
for lost time by scoffing ourselves silly
for 48 hours: Vietnamese beef noodle salad, grilled salmon with roast beetroot and
walnut pesto, fish tacos, the most sensational baba ganoush and falafels...