Rosemary Orange Pesto Recipes

PARSLEY, ROSEMARY AND OREGANO PESTO

Steps:

• Put the almonds in a food processor and pulse until finely ground. Add the parsley, garlic, oregano, rosemary and 1/4 teaspoon salt and pulse until finely chopped. Add the pecorino and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl and stir in the tomatoes.

ROSEMARY ORANGE PESTO

Steps:

• Preheat oven to 350. Spread nuts in a small baking pan and roast, shaking pan once or twice, until fragrant and toasted, 7-10 minutes.
• In a food processor or blender, combine scallions, parsley, rosemary, orange zest, and garlic.
• Process, turning machine quickly on and off, until ingredients are finely chopped.
• Add olive oil, Parmesan cheese, vinegar, cayenne and toasted walnuts. Process to a coarse paste.

ROSEMARY PESTO

Steps:

• Process to coarse paste. With machine running, gradually add olive oil. Season to taste with salt and pepper.

ROASTED LAMB CHOPS WITH ORANGE, GARLIC AND ROSEMARY PESTO RUB

Steps:

• Preheat oven to 375 degrees F. Combine the garlic, orange zest, rosemary, salt, pepper and olive oil in a small bowl, and stir until combined. Rub the lamb with the garlic mixture, gently pressing it into the meat. Place the lamb, meat side up, on a rimmed baking sheet. Allow to sit at room temperature for 30 to 45 minutes. (This is a good time to start the creme fraiche potatoes.) Roast lamb in the center of the oven ‑- 15 to 20 minutes for rare (the internal temperature on a meat thermometer will read 125 degrees F), 20 to 30 minutes for medium rare (135 degrees F), 25 to 35 minutes for medium (145 degrees F).
• Cover the surface of the platter with rosemary. Slice the rack into chops at the table, and serve.

ROSEMARY PESTO

Steps:

• Thoroughly wash fresh herbs and pat dry. Strip rosemary from stalk and chop.
• Combine rosemary, parsley, garlic, cheese, nuts and oil into food processor and blend well.
• Season to taste.