Mint Cilantro Pesto Food

THAI BASIL MINT CILANTRO PESTO

Steps:

• Place all ingredients, except olive oil, in a food processor and pulse until smooth.
• Drizzle in the olive oil to form the pesto. Taste for seasoning.
• Store in the fridge or freeze until ready to use.

MINT-CILANTRO PESTO

Steps:

• Combine mint, cilantro, garlic, pine nuts and lemon juice in the bowl of a Vitamix or food processor and chop.
• Leaving the motor running, add the olive oil in a slow, steady stream until mixture is moist (but not too oily).
• With the motor off, add cheese, salt and pepper.
• Process briefly to combine, then scrape into a bowl and cover until ready to use.

LAMB KEBABS WITH MINT PESTO

Steps:

• For pesto:
• Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.
• For kebabs:
• Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.
• Prepare barbecue (medium-high heat). Thread lamb on skewers alternately with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.
• Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.

SHRIMP WITH CILANTRO-MINT PESTO

Steps:

• For the pesto: Combine all pesto ingredients in the work bowl of a food processor blender, and process until pureed. Use immediately, or cover and store in the refrigerator for up to two days.
• For the shrimp: Toss the shelled shrimp with the pesto in a shallow, nonreactive pan. Each shrimp should be well coated. Cover with plastic wrap and refrigerate for 1 to 2 hours.
• Prepare a charcoal grill or preheat a gas grill for direct grilling over high heat.
• Remove shrimp from pan and discard the marinade. Grill shrimp for 2 to 3 minutes per side.

MINT - CILANTRO PESTO

Steps:

• Pour olive oil into bowl of food processor.
• Add garlic, jalapeno and onion, and process until pureed.
• Add mint and cilantro leaves, pulsing on and off until a grainy puree forms.
• Add toasted pine nuts and pulse again.
• Gradually add Parmesan cheese, and a few more drops of olive oil if needed to blend ingredients.

CILANTRO MINT PESTO

Steps:

• In the bowl of a small food processor add the basil, mint, cilantro, and cashews. Pulse really well and scrape down the sides of the bowl. Add the parmesan and pulse a few more times.
• Add the lemon juice and pulse again. While the food processor is still running slowly drizzle the olive oil into the food processor and continue to process it until all the ingredients are emulsified.
• Scrape the pesto into a container and refrigerate for up to 5 days.

PISTACHIO-MINT PESTO

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.

SPICY CILANTRO PISTACHIO PESTO (VEGAN, GLUTEN FREE & KETO)

Steps:

• Combine cilantro, parsley, garlic, green onion, jalapeno, pistachios, lime juice and zest in a food processor. Pulse a few times to combine mixture. Scrape sides with a spatula.
• With machine running, slowly drizzle in the oil. Continue to pulse for desired texture. Season to taste with salt and pepper. Makes approximately 1 ¼ cups.
• Serving at room temperature is best.