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.
REFRESHING MINT PESTO RECIPE
Steps:
- Gather the ingredients.
- Make sure to wash and dry the parsley and mint leaves well. Add them to a blender or food processor . Add the garlic cloves, lemon juice, feta cheese, and if you are adding them, the almonds. Start processing (use the pulse feature if available) and drizzle in the olive oil through the top access point as it is blending.
- Once it is completely combined and finely minced, add salt and pepper to taste. Allow the pesto to sit for at least 10 minutes before serving. This allows the flavors to blend.
Nutrition Facts : Calories 107 kcal, Carbohydrate 2 g, Cholesterol 6 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 121 mg, Sugar 0 g, Fat 10 g, ServingSize (serves 6), UnsaturatedFat 0 g
MINT PESTO
Mint pesto is a refreshing twist on the original and delicious with lamb, on pasta, or with roast veggies.
Provided by Kristen Stevens
Categories Sauce
Time 10m
Number Of Ingredients 7
Steps:
- Add the mint, parsley, pistachios, lemon juice, parmesan cheese, garlic, and 4 tablespoons of cold water to your blender.
- Blend on medium speed (see notes) until the pesto is mostly smooth. Add additional water, 1 tablespoon at a time, if needed to thin the pesto and help it blend.
Nutrition Facts : ServingSize 2 tablespoons, Calories 39 kcal, Sugar 1 g, Sodium 27 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 4 g, Fiber 2 g, Protein 2 g, Cholesterol 1 mg, UnsaturatedFat 2 g
ROSEMARY-MINT PESTO
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
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.
PISTACHIO-MINT PESTO
Give this fresh mint-and-pistachio pesto nuance with Pecorino-Romano and chopped green olives.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- Put the pistachios in a food processor and pulse until finely ground. Add the mint, garlic, lemon zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives.
EVAN'S MINT PESTO
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
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
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.
PESTO FOR PROSCIUTTO PANINI
Provided by Martha Stewart
Categories Italian Recipes
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- In a food processor, combine the oil, cheese, pine nuts, and butter. Process until smooth. Add basil, and pulse to desired texture. Season with salt and pepper. Store, refrigerated, in an airtight container for up to 2 weeks.
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