Rosemary Pesto Recipes

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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

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.

ROSEMARY-PESTO LAMB RACK



Rosemary-Pesto Lamb Rack image

Categories     Lamb     Roast     Low Carb     Rosemary     Summer     Parsley     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6

1/2 cup (packed) parsley leaves and stems
2 tablespoons chopped fresh rosemary plus rosemary sprigs
2 tablespoons grated Parmesan cheese
1 garlic clove
3 tablespoons olive oil
1 1 1/2-pound rack of lamb

Steps:

  • Position rack in center of oven and preheat to 450°F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running, gradually add olive oil. Season pesto to taste with salt and pepper.
  • Place lamb on small rimmed baking sheet. Sprinkle with salt and pepper. Spread all pesto over rounded side of lamb. Roast 10 minutes. Reduce oven temperature to 400°F and roast to desired doneness, about 15 minutes longer for medium-rare.
  • Cut lamb between bones into chops. Divide chops between 2 plates; garnish with rosemary sprigs.

ROSEMARY PESTO



Rosemary Pesto image

Make and share this Rosemary Pesto recipe from Food.com.

Provided by morgainegeiser

Categories     Sauces

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 7

1/3 cup fresh rosemary
1 1/2 cups fresh parsley, rough chopped
2 garlic cloves
1/2 cup parmesan cheese, freshly grated
1/2 cup walnuts (or favorite nut variety)
1/2 cup olive oil
salt and pepper

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.

Nutrition Facts : Calories 1070.7, Fat 107.8, SaturatedFat 18.4, Cholesterol 29.3, Sodium 547.7, Carbohydrate 13.1, Fiber 5.5, Sugar 1.9, Protein 21

FILET MIGNON CROSTINI WITH ROSEMARY PESTO



Filet Mignon Crostini with Rosemary Pesto image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 42m

Yield 6 to 8 servings

Number Of Ingredients 17

One 12-ounce filet mignon steaks
Salt and freshly cracked black pepper
1 tablespoon olive oil
12 slices French baguette, sliced on the bias 1/2-inch thick, toasted
Olive oil, for drizzling on crostini
Salt and freshly cracked black pepper
4 ounces gorgonzola dolce
Rosemary Pesto, recipe follows
10 to 12 cherry tomatoes, sliced into rounds
Sea salt, for garnish
1 1/2 cups packed fresh basil leaves
2 tablespoons chopped fresh rosemary
1/4 cup grated Romano cheese
1/4 cup pine nuts, toasted
3 cloves garlic, cooked in boiling water for 5 minutes
Salt and freshly cracked black pepper
1/2 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 350 degrees F. Heat a cast-iron skillet over medium-high heat.
  • For the filet mignon: Sprinkle both sides of the steak with ample amounts of salt and pepper. Add the olive oil to the skillet and then add the steaks. Sear each side until a nice char appears and the steak is medium-rare (125 to 130 degrees F), 5 to 6 minutes. Let the meat rest for 10 to 15 minutes.
  • For the crostini: Drizzle each side of the baguette slices with olive oil and sprinkle with salt and pepper. Place on a baking sheet and toast in the oven until lightly golden, 7 to 10 minutes. Once toasted, schmear a thin layer of gorgonzola on each crostini.
  • For the crostini build: Thinly slice the rested steak and top each gorgonzola-schmeared crostini with slice or 2 of filet. Spoon a bit of Rosemary Pesto on top and garnish with the tomato slices and sea salt. Seal the deal with a little Dean Martin and a good glass of wine.
  • In a food processor, process the herbs, Romano cheese, nuts, garlic and some salt and pepper until smooth. Scrape down the sides of the bowl with a spatula and, with the motor running, stream in the olive oil. Taste and adjust the seasoning as necessary.

ROSEMARY PESTO



Rosemary Pesto image

Make and share this Rosemary Pesto recipe from Food.com.

Provided by CJAY8248

Categories     < 15 Mins

Time 3m

Yield 3/4 cup, 4 serving(s)

Number Of Ingredients 7

1/2 cup parsley
2 tablespoons parmesan cheese
2 tablespoons rosemary
1 garlic clove
3 tablespoons olive oil
salt
black pepper

Steps:

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

Nutrition Facts : Calories 105.2, Fat 10.9, SaturatedFat 1.9, Cholesterol 2.2, Sodium 43, Carbohydrate 1, Fiber 0.4, Sugar 0.1, Protein 1.3

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