Pecorino Parsley Pesto Food

PECORINO PARSLEY PESTO

Steps:

• In a food processor, finely chop parsley, Pecorino, and garlic. With motor running, add oil in a thin stream; season with pepper. Refrigerate in an airtight container, up to 4 days.

LAMB CHOPS WITH PECORINO PARSLEY PESTO

Steps:

• Heat a large skillet over medium. Season lamb with salt and pepper; cook (in two batches, if necessary) in skillet until medium-rare, 4 to 6 minutes per side. Serve with Pecorino parsley pesto.

PARSLEY PESTO

Steps:

• In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

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.

PARSLEY PESTO

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.

PECAN PARSLEY PEPPER PESTO

Steps:

• Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator.

CORIANDER PARSLEY PESTO

Steps:

• Put all ingredients in the blender or food-processor.
• Process until fine and well blended, add the Parmesan and blend for a few seconds more.

DILL, PARSLEY AND WALNUT PESTO

Steps:

• In the bowl of a food processor, add the walnuts and pulse until they are ground into fine crumbs. Transfer them to a bowl.
• Wash the dill and parsley in cold water and shake dry (or pat dry on paper towels). Trim off the thick stems below the leafy part of the herbs. Don't worry about the thinner stems; those will be fine after a whirl in the food processor.
• Add the garlic to the food processor, pulse until it's in small bits. Add the dill and parsley and pulse until the leaves are minced. Add the ground walnuts, the pecorino romano, salt and pepper and pulse a few times to mix. Add the extra virgin olive oil and pulse until blended.
• Store in an airtight container in the refrigerator.

PARSLEY PESTO

Steps:

• In a food processor, finely chop parsley, cheese, and garlic. With the motor running, add oil in a slow, steady stream; season with pepper. Serve immediately, or transfer to an airtight container and cover with a thin layer of oil; refrigerate up to 4 days or freeze up to 3 months.
• Freezing Pesto
• Pesto keeps very well in the freezer, so it's worth making extra. Freeze it in small airtight containers, covered with a thin layer of olive oil. Defrost in the refrigerator before using.

PARSLEY PEPITA PESTO

Steps:

• Toast seeds in a heavy skillet over medium heat, stirring frequently, until golden in spots and puffed, about 4 minutes.
• Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a food processor. Add parsley and 1/4 teaspoon pepper and pulse until chopped. Add cheese and seeds and process until seeds are finely chopped. With motor running, add oil in a slow stream through feed tube.