Gingered Mint Pesto Recipes

BROILED SPICED LAMB WITH GINGERED MINT PESTO

Broiled Spiced Lamb with Gingered Mint Pesto image

Yield Serves 6 to 8

Number Of Ingredients 7

Ingredients

1 tablespoon ground cardamom
2 teaspoons salt
two 2-pound boneless top rounds of lamb
3/4 cupgingered mint pesto
4 teaspoons white-wine vinegar
6 tablespoons plain yogurt
2 to 3 tablespoons hot water

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

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

Ingredients

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.

GINGER SCALLION PESTO

Ginger Scallion Pesto image

Make and share this Ginger Scallion Pesto recipe from Food.com.

Provided by littleturtle

Categories Sauces

Time 5m

Yield 1 1/4 cups, 20 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup green onion, sliced (1.75 oz)
2 garlic cloves, minced
1 tablespoon gingerroot, peeled and minced
1/2 cup olive oil or 1/2 cup vegetable oil
1/4 cup sesame seeds

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.

Nutrition Facts : Calories 59.5, Fat 6.3, SaturatedFat 0.9, Sodium 0.8, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 0.4

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

Ingredients

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.

SUE MILLAR PERRY'S MINT PESTO

Sue Millar Perry's Mint Pesto image

Provided by Kathleen Beckett-Young

Categories dinner, lunch, quick, pastas, appetizer, main course, side dish

Time 15m

Yield Eight servings

Number Of Ingredients 5

Ingredients

2 pounds butterfly-shaped (bow-tie) pasta noddles
2 to 3 cups fresh mint, washed and dried
2 Cups Parmesian Cheese
2 cups olive oil
1 1/2 cups walnuts

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

CHICKEN WITH GINGER PESTO

Chicken with Ginger Pesto image

This is my version of a Chinese classic, Cold Ginger Chicken. I like to serve this with steamed jasmine rice and Japanese-style marinated cucumbers. It makes for a pretty presentation when sliced on bias and served with the bright green, fresh sauce drizzled all over it.

Provided by Kelly Joy

Categories World Cuisine Recipes Asian

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

2 pounds skinless, boneless chicken breast halves
½ cup dry white wine
¼ cup vegetable oil
2 tablespoons grated fresh ginger root
2 cloves garlic, minced
1 tablespoon salt
1 teaspoon white sugar
1 bunch green onions, cut into 1/4-inch pieces

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.

Nutrition Facts : Calories 201 calories, Carbohydrate 3.5 g, Cholesterol 58.5 mg, Fat 9.2 g, Fiber 0.8 g, Protein 22.6 g, SaturatedFat 1.7 g, Sodium 925.5 mg, Sugar 1.4 g

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