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.
PESTO
Steps:
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
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
PASTA WITH MINT PESTO AND FAVA
Pasta need not weigh you down; serve this light recipe as a starter, or top it with meatballs for a heartier meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Bring a small pot of water to a boil; add 1 tablespoon salt. Blanch fava beans until bright green and tender when pinched, about 2 minutes. Transfer beans with a slotted spoon to a colander and run under cold water to stop the cooking. When cool, peel off the tough outer skins, squeezing the beans from the skins (discard skins).
- Pulse almonds with garlic in a food processor until coarsely ground. Add cheese and the oil; process to a coarse paste. Add mint, and pulse a few times until coarsely chopped. Season with salt and pepper. Transfer to a small bowl, and top with a thin layer to preserve the color.
- Bring a large pot of water to a boil; add 2 tablespoons salt. Cook pasta until al dente according to package instructions (about 4 minutes for dried, 1 minute for fresh); reserve 1/2 cup cooking water, then drain pasta. In a warmed serving bowl, mix pesto with enough reserved cooking water, then drain pasta. In a warmed serving bowl, mix pesto with enough reserved cooking water to form a thin sauce. Add pasta and fava beans, and toss well to combine.
- To serve, divide pasta among four dishes, and top with meatballs; garnish with mint, and sprinkle with more cheese.
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
GREEN BEANS AND NEW POTATOES WITH MINT PESTO
From Vegetarian Times - Barbecue Recipe Mint, parsley and fresh ginger give this warm salad an unusual twist, while using both wax and green beans and different potato varieties adds contrasting colors that make the salad "pop" on the plate.
Provided by webcontacts
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Toast walnuts in small skillet 4 to 5 minutes over medium heat, or until nuts are fragrant, shaking pan frequently. Cool.
- Purée walnuts, mint, parsley, oil, ginger, lemon juice, garlic, sugar and salt in food processor or blender until smooth, stopping to scrape down sides of bowl once or twice. Transfer to bowl. Press plastic wrap onto surface of pesto to keep from turning brown, and let stand at room temperature for 1/2 hour, or up to 3 hours.
- Bring large pot of salted water to a boil. Add potatoes and cook 8 minutes. Add beans, and simmer4 to 5 minutes more, or until vegetables are tender. Drain.
- Transfer vegetables to large bowl, and toss with pesto. Serve warm or at room temperature.
Nutrition Facts : Calories 169.2, Fat 10.4, SaturatedFat 1.4, Sodium 156.5, Carbohydrate 18, Fiber 4, Sugar 1.6, Protein 3
MINT PESTO PASTA
Steps:
- Bring a large pot of salted water to a boil and cook the pasta according to the manufacturer's instructions for al dente pasta.
- Meanwhile, put the mint leaves, pistachios and garlic in the bowl of a food processor and pulse until finely chopped. While still pulsing, slowly drizzle in the olive oil. Remove the lid and use your hands to break up the wedge of pecorino into small chunks and add them to the food processor along with a pinch of salt and pepper. Pulse until well combined but there are still small pieces of pecorino throughout the mixture. (You do not want to blend too much because it will cause the mint to brown.) Season with additional salt and pepper if needed.
- Transfer the pesto to a large high-sided skillet. When the pasta is cooked to al dente, use a large slotted spoon to lift the pasta out of the pot and directly into the skillet. Stir to combine. Turn the heat to medium-high and cook, stirring occasionally, until the excess water from the pasta has evaporated and some of the pecorino has started to melt, 3 to 5 minutes. Stir in the lemon juice and butter if using. Season with additional salt and pepper if needed.
- Transfer to a large platter and garnish with the grated pecorino and whole mint leaves. Serve warm or at room temperature.
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.
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