SPAGHETTI WITH MINT AND PARSLEY PESTO
Steps:
- Blend the ingredients, except the pasta, together in a blender or food processor.
- In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.
SPAGHETTI WITH MINT & PARSLEY PESTO
Recipe courtesy of Dave Lieberman and Cooking Channel. Original recipe: http://www.cookingchanneltv.com/recipes/dave-lieberman/spaghetti-with-mint-and-parsley-pesto.html
Provided by Food.com
Categories Spaghetti
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Blend the ingredients, except the pasta, together in a blender or food processor.
- In a large pot, cook the spaghetti until al dente, drain and toss with the pesto.
PARSLEY PESTO
A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It's marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it's a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, condiments, dips and spreads, sandwiches
Time 5m
Yield About 1/2 cup / 5 ounces/ 150 g
Number Of Ingredients 7
Steps:
- Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.
Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 68 grams, Carbohydrate 13 grams, Fat 95 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 1242 milligrams, Sugar 2 grams
LAMB CHOPS WITH MINT-WALNUT PESTO
Provided by Food Network Kitchen
Categories main-dish
Time 24m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Position a broiler pan 4 to 6 inches from the broiler and heat. Brush the chops lightly with some of the olive oil and season with salt and pepper. Carefully lay the chops on the hot pan and broil, turning once about halfway through cooking; 7 minutes for rare, 8 for medium, and 9 for well-done. Remove from the oven and set aside for 5 minutes.
- Divide the chops between 2 plates and spoon about 1 tablespoon of pesto over each chop; serve.
- Preheat the oven to 350 degrees F. Spread the nuts in a single layer on a baking sheet. Bake for about 8 minutes, shaking occasionally to brown evenly. Let cool.
- In a food processor, puree the nuts, mint, parsley, cheese, garlic, and salt. With the motor running, drizzle in the olive oil until incorporated. Transfer the pesto to a container, place a piece of plastic wrap on the surface, and refrigerate for up to 3 days.
Nutrition Facts : Calories 449 calorie, Fat 20 grams, SaturatedFat 7 grams, Carbohydrate 2 grams, Fiber 1 grams
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
MINT PARSLEY WALNUT PESTO WITH SPAGHETTI RECIPE
Mint Parsley Walnut Pesto with Spaghetti Recipe
Provided by Sabrina Quairoli
Categories Gluten Free Recipes
Time 13m
Yield 6
Number Of Ingredients 9
Steps:
- Cook spaghetti according to the recipe. Before draining, reserve 1 cup of spaghetti water for the pesto.
- While the pasta is cooking. Add the parsley and mint to a strainer, blanch for 3 minutes in boiling water while the spaghetti is cooking underneath. Then remove the strainer and run under cold water for a few minutes. Then press the blanched herbs and dry them off. Add them to the food processor.
- In the food processor, add walnuts, 2 garlic, 3 tablespoon of olive oil. add salt, pepper, romano cheese, and add 1 cup of spaghetti water to make the pesto starchy.
- After draining the pasta. Add 3-4 tablespoons of the pesto to the saucepan where the spaghetti was. Then add the spaghetti (cooked) on top. With a little heat, stir spaghetti slowly. Since it is Gluten Free pasta, it may break into pieces of you stir too quickly. Add more pesto if needed to the spaghetti if it is not coated enough.
Nutrition Facts : Calories 405.09 kcal, Fat 20.23 g, TransFat 0.0 g, Cholesterol 11.44 mg, Carbohydrate 49.39 g, Protein 8.87 g, Fiber 4.42 g, Sugar 0.27 g, SaturatedFat 3.94 g, Sodium 253.86 mg
MINT AND PARSLEY PESTO
Parsley and mint work in tandem in this unexpected take on pesto to add brightness to any dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Pulse mint, parsley, garlic, pine nuts, and Parmesan ina food processor until coarsely chopped. With machinerunning, add oil in a steady stream. Season with 1/4 teaspoonsalt and pepper to taste.
Nutrition Facts : Calories 395 g, Fat 12 g
THREE-HERB PESTO
Steps:
- In a blender or food processor purée all ingredients with salt and pepper to taste until smooth.Pesto keeps in a jar with a tight-fitting lid, chilled, up to 1 week.
- Let pesto come to room temperature before using. Makes about 1 cup.
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
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- Add the almonds to a small frying pan and set over a medium heat. Toast for 3-4 minutes, stirring regularly, until they are a couple of shades darker and smell nutty. Keep an eagle eye on them so they don’t burn, then tip onto a plate to cool. Once cooled, whiz until finely ground in a food processor.
- Pick the leaves from the mint and add to the food processor. Discard only the thickest stems of the parsley, then chop the rest roughly and add to the food processor, along with the garlic. Pulse until roughly chopped. Add the olive oil and lemon juice and season well with salt and pepper. Blitz to a smooth paste, adding a tablespoon or two of cold water to help it along if necessary.
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- Preheat oven to 220°C (425°F). Use the tip of a sharp knife to make 1/4-in. (5 mm) deep cuts every 1 in. (2.5 cm) or so, all over the fat layer on the lamb leg. This allows herbs and spices to penetrate into the meat.
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- Roast lamb 15 min. at 220°C (425°F) then reduce heat to 190°C (375°F) and continue roasting 1 hr. Check internal temperature in thickest part of roast. Depending on preferred doneness, check for 54°C (130°F) for medium-rare, 60°C (140°F) for medium, 71°C (160°F) for medium-well. If greater doneness is desired, roast additional 15 to 20 min. between temperature checks. A 1.25 kg/2.5 lb roast will require approx. 1 hr. 20 min. to reach medium-rare. Tent lamb with foil 15 min. before slicing.
- Meanwhile, make pesto by combining mint, parsley, cheese, pine nuts, zest, juice and salt in small food processor. Pulse to a coarse paste. Transfer to bowl, stir in olive oil. The pesto can also be made by hand by finely chopping herbs and mixing with the other ingredients. Makes 1/2 cup (125 mL). Lightly brush roast with pesto before slicing. Serve the remaining pesto as a condiment. Transfer roast and potatoes to platter. Garnish with herbs, fruits and veggies, as desired.
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- In a food processor, combine the parsley, mint, garlic and walnuts and pulse until coarsely chopped. Pour in the olive oil and add the 1/4 cup of grated Parmesan; process to a puree. Season the pesto generously with salt and pepper.
- Using a sturdy vegetable peeler, cut each zucchini lengthwise into paper-thin strips; discard the central core of seeds.
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