REFRESHING MINT PESTO RECIPE
Steps:
- Gather the ingredients.
- Make sure to wash and dry the parsley and mint leaves well. Add them to a blender or food processor . Add the garlic cloves, lemon juice, feta cheese, and if you are adding them, the almonds. Start processing (use the pulse feature if available) and drizzle in the olive oil through the top access point as it is blending.
- Once it is completely combined and finely minced, add salt and pepper to taste. Allow the pesto to sit for at least 10 minutes before serving. This allows the flavors to blend.
Nutrition Facts : Calories 107 kcal, Carbohydrate 2 g, Cholesterol 6 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 121 mg, Sugar 0 g, Fat 10 g, ServingSize (serves 6), UnsaturatedFat 0 g
SPAGHETTI WITH MINT AND PARSLEY PESTO
Steps:
- Blend the ingredients, except the pasta, together in a blender or food processor.
- In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.
MINT PESTO PASTA
Steps:
- Bring a large pot of salted water to a boil and cook the pasta according to the manufacturer's instructions for al dente pasta.
- Meanwhile, put the mint leaves, pistachios and garlic in the bowl of a food processor and pulse until finely chopped. While still pulsing, slowly drizzle in the olive oil. Remove the lid and use your hands to break up the wedge of pecorino into small chunks and add them to the food processor along with a pinch of salt and pepper. Pulse until well combined but there are still small pieces of pecorino throughout the mixture. (You do not want to blend too much because it will cause the mint to brown.) Season with additional salt and pepper if needed.
- Transfer the pesto to a large high-sided skillet. When the pasta is cooked to al dente, use a large slotted spoon to lift the pasta out of the pot and directly into the skillet. Stir to combine. Turn the heat to medium-high and cook, stirring occasionally, until the excess water from the pasta has evaporated and some of the pecorino has started to melt, 3 to 5 minutes. Stir in the lemon juice and butter if using. Season with additional salt and pepper if needed.
- Transfer to a large platter and garnish with the grated pecorino and whole mint leaves. Serve warm or at room temperature.
MINT AND PARSLEY PESTO
Parsley and mint work in tandem in this unexpected take on pesto to add brightness to any dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Pulse mint, parsley, garlic, pine nuts, and Parmesan ina food processor until coarsely chopped. With machinerunning, add oil in a steady stream. Season with 1/4 teaspoonsalt and pepper to taste.
Nutrition Facts : Calories 395 g, Fat 12 g
RON SUHANOSKY'S MINT PESTO
This recipe for mint pesto is courtesy of Ron Suhanosky and should be used in his delicious Goat Cheese Torta recipe.
Provided by Martha Stewart
Categories Nuts & Seeds
Yield Makes 3 1/4 cups
Number Of Ingredients 5
Steps:
- Place all ingredients in the jar of a blender. Blend until smooth.
SUE MILLAR PERRY'S MINT PESTO
Provided by Kathleen Beckett-Young
Categories dinner, lunch, quick, pastas, appetizer, main course, side dish
Time 15m
Yield Eight servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil. Meanwhile, combine the mint, cheese and oil in a food processor. Blend to a paste. Place the nuts in an ungreased heavy skillet and toast on all sides over medium heat, stirring constantly. When the water is boiling, add the pasta and cook al dente, about 7 to 8 minutes for packaged dry pasta. Drain well and toss with pesto. Stir in the walnuts.
Nutrition Facts : @context http, Calories 1060, UnsaturatedFat 52 grams, Carbohydrate 88 grams, Fat 69 grams, Fiber 6 grams, Protein 23 grams, SaturatedFat 14 grams, Sodium 198 milligrams, Sugar 3 grams, TransFat 0 grams
BASIL-MINT PESTO
From Bon Appetit The Best of the Year issue January 1996. The original recipe served this pesto with fresh fettuccine and grilled shrimp. Go ahead and use it with whatever you wish: pasta, fish, chicken, etc. Feel free to play around with the basil/mint ratio.
Provided by COOKGIRl
Categories European
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Chop the basil, mint and nuts coarsely. Add them along with the Parmesan cheese and garlic to a food processor.
- Gradually add the olive oil through the feed tube and process until pesto is well-blended.
- Transfer to bowl and season with salt and pepper to taste.
- Cover tightly and chill. Bring to room temperature before using.
- Yield is estimated.
SPAGHETTI WITH PEA & MINT PESTO
A new take on an old favourite
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Side dish, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Cook the peas in boiling water for 2-3 minutes until just tender, then drain and refresh in cold water. Pat dry.
- Tip the peas into a food processor and add the garlic, pine nuts, parmesan, mint and olive oil. Season with salt and pepper, then pulse very briefly until the ingredients are roughly chopped. Don't overdo it - they should still have lots of texture. (You can freeze the pesto at this point.)
- Cook the spaghetti according to packet instructions until al dente - that's with a bit of bite still. Drain, reserving some of the cooking water.
- To serve, toss the spaghetti with the pesto and about 2 tbsp of the water. Pile into warmed bowls and serve at once, with parmesan and olive oil at the table.
Nutrition Facts : Calories 640 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 72 grams carbohydrates, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.3 milligram of sodium
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