Triple Nut Pesto by WildfireWench
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Triple Nut Pesto by WildfireWench calories by ingredient
Introduction
Yummy, Easy, Fresh and Filling. I made this pesto when my garden Basil grew out of control and I needed to do something with it. Its awesome on chicken, fish, or pasta. It freezes well so you can enjoy the taste of summer in the middle of winter. Enjoy! Yummy, Easy, Fresh and Filling. I made this pesto when my garden Basil grew out of control and I needed to do something with it. Its awesome on chicken, fish, or pasta. It freezes well so you can enjoy the taste of summer in the middle of winter. Enjoy!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 Cloves
Juice from half a Lemon
Black Pepper to taste
Directions
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.