Red Potatoes With Walnut Mint Pesto Recipes

NEW POTATOES WITH 5-MINUTE MINT PESTO

Steps:

• Put the potatoes in a medium pot and add cold water to cover; bring to a boil. Lower the heat to medium and cook until barely fork-tender, 12 minutes. Drain.
• Meanwhile, put the parsley, mint, pistachios, oil, garlic and 1/4 teaspoon salt in a food processor and process until finely minced (see Cook's Note). Transfer to a large bowl and stir in the Parmesan until blended.
• Toss the pesto with the warm or room-temperature potatoes and serve.

RED POTATOES WITH WALNUT MINT PESTO

Steps:

• Cut the potatoes into 1-inch cubes. Place them in a medium saucepan and add cold water to cover them by 1 inch. Bring the water to a boil over high heat. Once the water boils, reduce the heat to medium and cook until the potatoes just start to feel soft when tested with a fork, about 12 minutes. Add 1 cup of the peas to the pan and then immediately drain the potatoes and peas.
• While the potatoes are cooking, in a food processor, put the parsley, mint, cheese, walnuts, garlic, and salt and pulse until roughly chopped (about ten times). Scrape down the sides of the processor, add the remaining 1 cup of peas and pulse until roughly chopped. Scrape down the sides. Turn the processor on and drizzle in the olive oil. Once the oil has been added, immediately turn off the processor so the pesto remains slightly chunky.
• Place the potatoes and peas in a serving bowl, then add the pesto and toss gently to coat. Serve at room temperature.

LEG OF LAMB WITH MINT PESTO, NEW POTATOES AND BABY CARROTS

Steps:

• Finely chop walnuts and garlic in processor. Add 2 cups mint leaves and basil and chop finely. Add oil and vinegar and blend until pesto is smooth. Cut excess fat from lamb, leaving thin layer. Set lamb in large roasting pan. Make several slits in lamb with tip of small sharp knife. Reserve 1/2 cup pesto for vegetables. Spoon some pesto into each slit; rub remainder into lamb. Sprinkle lamb generously with salt and pepper. Let stand 1 hour at room temperature or cover and chill overnight.
• Preheat oven to 350°F. Roast lamb 45 minutes. Add potatoes to pan and turn to coat in pan juices. Roast 30 minutes. Add carrots and reserved 1/2 cup pesto and turn to coat carrots and potatoes in pesto and pan juices. Sprinkle with salt and pepper. Continue roasting until thermometer inserted into thickest part of lamb registers 140°F. for medium-rare, about 45 minutes longer. Remove from oven and let stand 15 minutes.
• Carve lamb into thin slices. Arrange on plates with potatoes and carrots. Garnish with fresh mint leaves.