Evans Mint Pesto Recipes

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MINT PESTO



Mint Pesto image

You can serve this mint pesto alongside or on top of chicken or poached or grilled fish, such as cod, bass, or halibut; as a condiment in cold-cut sandwiches; or with roasted or grilled lamb or beef.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

3 cups lightly packed fresh mint
1/4 cup sliced almonds
1/2 cup extra-virgin olive oil
Salt

Steps:

  • In a food processor, combine mint and almonds; process until finely chopped.
  • With motor running, gradually pour oil through the feed tube. Season with salt. Keep at room temperature until ready to serve.

MINT PESTO



Mint Pesto image

Mint pesto is a refreshing twist on the original and delicious with lamb, on pasta, or with roast veggies.

Provided by Kristen Stevens

Categories     Sauce

Time 10m

Number Of Ingredients 7

2 cups mint (lightly packed )
1 cup parsley (lightly packed )
¼ cup salted, roasted pistachios ( (see notes))
2 tablespoons lemon juice
2 tablespoons grated parmesan cheese
1 clove garlic (smashed)
4-6 tablespoons cold water

Steps:

  • Add the mint, parsley, pistachios, lemon juice, parmesan cheese, garlic, and 4 tablespoons of cold water to your blender.
  • Blend on medium speed (see notes) until the pesto is mostly smooth. Add additional water, 1 tablespoon at a time, if needed to thin the pesto and help it blend.

Nutrition Facts : ServingSize 2 tablespoons, Calories 39 kcal, Sugar 1 g, Sodium 27 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 4 g, Fiber 2 g, Protein 2 g, Cholesterol 1 mg, UnsaturatedFat 2 g

REFRESHING MINT PESTO RECIPE



Refreshing Mint Pesto Recipe image

Mint pesto is the perfect condiment for your Easter lamb.

Provided by Leah Maroney

Categories     Condiment     Sauce

Time 10m

Yield 6

Number Of Ingredients 9

1 1/2 cups fresh parsley leaves
1 cup fresh mint leaves
1/4 cup extra-virgin olive oil
3 garlic cloves
2 tablespoons lemon juice (freshly squeezed)
1/4 cup feta cheese
Optional: 1/4 cup almonds
Salt (to taste)
Freshly ground black pepper (to taste)

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

EVAN'S MINT PESTO



Evan's Mint Pesto image

This mint pesto was whipped up to serve over fresh sweet potato gnocchi. It's so light and refreshing, it could be used in many ways. Can be added directly to hot pasta. Toss and enjoy!

Provided by capelilly

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 5m

Yield 4

Number Of Ingredients 5

1 bunch fresh mint
¼ cup pine nuts, or to taste
1 ½ tablespoons grated Romano cheese
1 tablespoon olive oil, or more as needed
1 tablespoon heavy cream, or more to taste

Steps:

  • Combine mint, nuts, and Romano cheese in a small food processor and process until well blended. Add oil and process until blended. Add cream slowly, blending well, to taste.
  • Serve immediately; refrigerate or freeze any leftovers.

Nutrition Facts : Calories 106.4 calories, Carbohydrate 2.2 g, Cholesterol 8 mg, Fat 9.9 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 2.5 g, Sodium 35.6 mg, Sugar 0.3 g

RON SUHANOSKY'S MINT PESTO



Ron Suhanosky's Mint Pesto image

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

3 cups packed fresh mint leaves
1 1/2 cups packed fresh flat-leaf parsley leaves
1 1/2 cups pinenuts, toasted
3/4 teaspoon coarse salt
1 1/2 cups extra-virgin olive oil

Steps:

  • Place all ingredients in the jar of a blender. Blend until smooth.

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