Triple Nut Pesto by WildfireWench
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 C Fresh Basil (remove the stems).5 C Fresh Herbs (eg. Lemon Thyme, Sage, Oregano, etc.) .25 C Pine Nuts .25 C Almonds.5 C Walnuts.5 C Romano Cheese (grated).5 C Olive Oil (Extra Virgin for full flavor)4 Lg. Garlic ClovesJuice from half a LemonBlack Pepper to taste
Mince garlic cloves
Chop nuts (you can use coffee grinder, food processor or blender)
Add minced Garlic and a dash of olive oil to a frying pan (med heat). Cook for a couple of minutes stir frequently...don't let it burn!
Add Chopped Nuts to pan and toast for a few more minutes stirring occasionally. (this will bring out the flavor!)
Remove from heat.
Chop fresh herbs and place in a large mixing bowl.
Add Toasted Nuts and Garlic
Add grated Romano Cheese
Mix Thoroughly
Take half the mixture and place in a blender or food processor.
With the Blender on low speed or pulse, slowly add in Olive oil, Lemon Juice.
Add water until Pesto is desired consistency.
Add blended Pesto to the remaining herbs and nuts in the mixing bowl. Stir together and presto....there's your Pesto!
Serve on pasta, toasted french bread, chicken, shrimp, fish, eggs or anything at all! I add fresh diced tomatoes, mushrooms, zucchini, eggplant or whatever is in my garden or fridge.
I make a double batch and freeze what ever I don't use for dinner that night.
Try freezing in an ice cube tray for easy serving later. Once frozen, the pesto cubes can be stored in a freezer bag.
Serving Size: makes 8 servings (.25 cup each)
Number of Servings: 8
Recipe submitted by SparkPeople user WILDFIREWENCH.
Chop nuts (you can use coffee grinder, food processor or blender)
Add minced Garlic and a dash of olive oil to a frying pan (med heat). Cook for a couple of minutes stir frequently...don't let it burn!
Add Chopped Nuts to pan and toast for a few more minutes stirring occasionally. (this will bring out the flavor!)
Remove from heat.
Chop fresh herbs and place in a large mixing bowl.
Add Toasted Nuts and Garlic
Add grated Romano Cheese
Mix Thoroughly
Take half the mixture and place in a blender or food processor.
With the Blender on low speed or pulse, slowly add in Olive oil, Lemon Juice.
Add water until Pesto is desired consistency.
Add blended Pesto to the remaining herbs and nuts in the mixing bowl. Stir together and presto....there's your Pesto!
Serve on pasta, toasted french bread, chicken, shrimp, fish, eggs or anything at all! I add fresh diced tomatoes, mushrooms, zucchini, eggplant or whatever is in my garden or fridge.
I make a double batch and freeze what ever I don't use for dinner that night.
Try freezing in an ice cube tray for easy serving later. Once frozen, the pesto cubes can be stored in a freezer bag.
Serving Size: makes 8 servings (.25 cup each)
Number of Servings: 8
Recipe submitted by SparkPeople user WILDFIREWENCH.
Nutritional Info Amount Per Serving
- Calories: 276.4
- Total Fat: 27.0 g
- Cholesterol: 18.6 mg
- Sodium: 216.5 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 1.2 g
- Protein: 7.7 g
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