Mint Puree A La Pesto Recipes

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ROSEMARY-MINT PESTO

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



Rosemary-Mint Pesto image

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.

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

MINT - CILANTRO PESTO

A dollop of this on poached salmon, grilled chickin, lamb, tomato soup and chile really livens things up!!

Provided by RecipeMonster

Categories     Sauces

Time 15m

Yield 1 1/2 cups, 8-10 serving(s)

Number Of Ingredients 8



Mint - Cilantro Pesto image

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.

Nutrition Facts : Calories 119, Fat 11, SaturatedFat 2, Cholesterol 5.5, Sodium 98.3, Carbohydrate 2.5, Fiber 0.8, Sugar 0.5, Protein 3.8

2 tablespoons extra virgin olive oil
1 garlic clove, chopped
1 jalapeno, chopped (remove seeds)
1 tablespoon onion, chopped
1 1/2 cups fresh mint leaves, washed and spun dry
1 cup fresh cilantro leaves, washed and spun dry
1/2 cup pine nuts, lightly toasted
1/2 cup parmesan cheese, freshly grated

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