Mint Puree A La Pesto Recipes
PEA AND MINT PESTO CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield about 16 crostini
Number Of Ingredients 10
Steps:
- For the pea pesto:
- Add the peas, Parmesan, garlic, fresh mint, and salt and pepper in a food processor and pulse to combine. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Transfer to a small bowl and set aside.
- For the crostini:
- Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the bread with olive oil and grill until golden, about 1 to 2 minutes.
- Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice. Top with 2 tomato halves and transfer to a serving platter before serving.
- *Cooks Note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.
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
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
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.
MINT PESTO
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
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.
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.
MINT - CILANTRO PESTO
A dollop of this on poached salmon, grilled chickin, lamb, tomato soup and chile really livens things up!!
Provided by RecipeMonster
Categories Sauces
Time 15m
Yield 1 1/2 cups, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Pour olive oil into bowl of food processor.
- Add garlic, jalapeno and onion, and process until pureed.
- Add mint and cilantro leaves, pulsing on and off until a grainy puree forms.
- Add toasted pine nuts and pulse again.
- Gradually add Parmesan cheese, and a few more drops of olive oil if needed to blend ingredients.
Nutrition Facts : Calories 119, Fat 11, SaturatedFat 2, Cholesterol 5.5, Sodium 98.3, Carbohydrate 2.5, Fiber 0.8, Sugar 0.5, Protein 3.8
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