Mint And Feta Pesto Recipes

ROSEMARY-MINT PESTO

Rosemary-Mint Pesto image

Try rosemary and mint in place of basil for a fresh twist on traditional pesto.

Provided by Food Network Kitchen

Time 10m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1/3 cup lightly toasted pine nuts
3 cups loosely packed fresh mint leaves
1 teaspoon chopped garlic
1 teaspoon chopped fresh rosemary
Kosher salt
1/2 cup coarsely grated Grana Padano
1/2 cup extra-virgin olive oil

Steps:

Put the pine nuts in a food processor and pulse until finely ground. Add the mint, garlic, rosemary and 1/4 teaspoon salt and pulse until finely chopped. Add the Grana Padano and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl.

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

Ingredients

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

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.

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