Pesto is an unexpected powerhouse in the kitchen. It functions as a flavor enhancer and sets off all sorts of recipes in unexpected ways. Using walnut pesto contributes incredible flavor, health benefits, and convenience. To keep your stock fresh and ready, choose Glenda’s Farmhouse for your supply.
Pesto is popular for pasta, but it can be used to highlight so many other dishes, including the following, as suggested by Food Network:
- Pesto Lasagna Rolls
- Pesto-Rubbed Baked Salmon with Smashed Cucumber and Green Apple Salad
- Garlic Bread Pinwheels
- Carrots with Pesto and Ricotta
- Grilled Pesto Chicken Sandwiches
- Gnocchi Pesto Pasta Salad
- Grilled Pesto Ravioli
- Turkey Pesto Meatball Sheet Pan Dinner
- Pesto Bean Soup
- Yogurt Pesto Dip
- Use a food processor to blend the basil leaves and garlic.
- Add the walnuts and blend more until the nuts are ground to a fine texture.
- Drizzle in olive oil as the processor runs.
- Process into a paste.
- Remove the pesto to a bowl and stir in the parmesan.
- Salt and pepper to taste.
This pesto should be stored in an airtight container in the refrigerator with a light layer of olive oil on top.
As you experiment with this delicious walnut pesto and all the ways to use it, consider adding this delicious Spinach Lasagna with Walnut Pesto.
Prep Time: 25 min
Cook Time: 1 hour, 15 min
Total Time: 1 hour, 40 min
- Olive oil to prepare the pan
- 2 lbs fresh spinach OR 2-10 oz. packages fresh baby spinach OR 2-10 oz. packages of frozen, chopped spinach
- 2 lbs nonfat ricotta cheese OR nonfat cottage cheese
- 1 cup walnut pesto (see above recipe)
- 4 cloves of garlic, minced
- ½ tsp salt
- 1 tsp black pepper
- ½ cup grated parmesan cheese
- ⅓ cup lightly toasted minced walnuts
- 2 ¾ cups of tomato sauce
- 16 spinach lasagna noodles, fresh or dried no-boil
- ½ lb grated low-fat mozzarella cheese
- Preheat oven to 350℉.
- Lightly apply oil to a 9x13 pan.
- Prepare spinach (chop fresh spinach to a fine texture; chop frozen spinach and squeeze out all water).
- In a large bowl, combine ricotta or cottage cheese, spinach, pesto, garlic, salt, pepper, parmesan, and walnuts and mix thoroughly.
- Half of the sauce should be spread across the pan’s bottom.
- Layer uncooked noodles on the sauce.
- Spread ⅓ of the cheese mixture over noodles.
- Sprink ⅓ of mozzarella.
- Layer more sauce, noodles, filling, and mozzarella.
- Top with a layer of noodles.
- Cover dried noodle dishes with foil; leave fresh noodles uncovered.
- Bake for 50 min; uncover the last 15 min. At this point, you can also sprinkle the other half of the parmesan.
- Watch the uncovered lasagna to cover before it browns too much.
- Rest 10 min before serving.
Glenda’s Farmhouse deserves to be your source for walnuts to make pesto and other delicious dishes.