Gingered Mint Pesto Recipes

BROILED SPICED LAMB WITH GINGERED MINT PESTO

Steps:

• Set rack about 6 inches from heat and preheat broiler.
• In a small bowl stir together cardamom, salt, and pepper to taste. Let lamb stand at room temperature 30 minutes.
• Pat lamb dry with paper towels and rub both sides with cardamom mixture. Broil lamb on rack of a broiler pan 14 minutes on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.
• In a bowl whisk together pesto, vinegar, yogurt, and 2 tablespoons hot water, adding additional hot water if necessary to reach desired consistency.
• Carve lamb against grain into 1/2-inch-thick slices and serve with pesto.

RON SUHANOSKY'S MINT PESTO

Steps:

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

GINGER SCALLION PESTO

Steps:

• To make pesto, combine all of the pesto ingredients in a food processor.
• Pulse on and off until mixture achieves a uniform consistency.
• Use immediately or store in a sealed container in the refrigerator for up to a week.

MINT PESTO

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.

SUE MILLAR PERRY'S MINT PESTO

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.

CHICKEN WITH GINGER PESTO

Steps:

• Pour the white wine into a saucepan of lightly salted water, and place the chicken breasts into the pan. Bring the pan to a boil, reduce the heat, and simmer the chicken until cooked through and white, 8 to 10 minutes. Remove from the heat, and let the chicken cool in the broth. Remove from the broth, and set the chicken aside.
• Heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt, and sugar. Reduce heat to low, and cook, stirring occasionally, until the garlic is browned and soft, and the oil is flavored, about 20 minutes. Stir in the green onions, and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft.
• Slice the poached chicken breasts on the bias into slices about 1 inch wide, and arrange attractively on a plate. Spoon the green onion mixture over the chicken breasts, and serve.