Basil Mint Sauce Recipes

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BASIL-MINT PESTO



Basil-Mint Pesto image

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

4 1/2 cups fresh basil leaves (packed)
1 1/2 cups fresh mint leaves (packed)
3/4 cup chopped walnuts, toasted (almonds, pine nuts or hazelnuts can be substituted)
6 tablespoons parmesan cheese, freshly grated
1 1/2 tablespoons garlic, minced
1 cup extra virgin olive oil
salt
pepper

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.

HOW TO MAKE GREEN SAUCE (VEGAN, GLUTEN FREE



How to Make Green Sauce (Vegan, Gluten Free image

This clean-out-the-fridge green sauce is the perfect way to use up leftover herbs! The recipe is more of a technique than an exact formula. You can use any leafy green herbs, such as parsley, cilantro, basil and/or mint (use just one or a mix!). Feel free to also throw in a few teaspoons of stronger herbs, such as rosemary, thyme, tarragon and/or chives. Garlic first gets blitzed in the food processor, then the herbs are added along with toasted nuts or seeds for body, and acid (in the form of lemon juice, lime juice or vinegar) for brightness. Don't skimp on the nuts, as they're essential for flavor and texture. Olive oil turns the ingredients into a lovely, spoonable sauce. For a lighter version, add a tablespoon or two of water before drizzling in the oil. Be sure to season the sauce well with salt and pepper, and aim for a good balance between the acid and the oil. The sauce is delicious as-is, but definitely check out the variations in the notes below! Spoon green sauce over meats or fish, toss it with pasta, slather it on sandwiches or drizzle it over roasted veggies or grain bowls. If you only have 1/2 cup of herbs or less, you can adapt the recipe using a mini food processor. *Check out my video above to see my herb storage tips!

Provided by Nicki Sizemore

Categories     Side Dish

Time 10m

Number Of Ingredients 16

1-2 garlic cloves
1-3 cups lightly packed parsley, cilantro, mint and/or basil
2-4 tablespoons (or more to taste!) toasted nuts or seeds, such as pine nuts, almonds, walnuts or pumpkin seeds
Fresh lemon juice, lime juice, red wine or sherry vinegar (*see note below)
Salt and freshly ground black pepper
1-2 anchovy fillets
1/2-1 small shallot, chopped
1/2-1 seeded jalapeño pepper
1/4-1/2 teaspoon red pepper flakes or Aleppo style pepper
1/2-1 teaspoon dried oregano
1/2-1 teaspoon ground cumin
1-2 teaspoons honey
2-4 tablespoons grated parmesan or pecorino cheese
1-2 tablespoons shredded unsweetened coconut
1-2 tablespoons water (optional)
Extra virgin olive oil

Steps:

  • In a food processor with the blade running, drop the garlic through the feed tube to chop. Add the herbs (whatever you have-feel free to use a mix!) and nuts or seeds. Process until finely chopped.
  • Add a splash of lemon juice, lime juice or red wine vinegar. I usually squeeze in the juice of a 1/2 small lemon or lime, or start with about 1 teaspoon of red wine vinegar (remember, you can always add more but you can't take it out!). Season with salt and pepper. If using any add-ins, add them now and puree until finely chopped.
  • If you prefer a lighter sauce, add a tablespoon or two of water. With the motor running, drizzle in extra virgin olive oil until you get a spoonable, pesto-ish consistency.
  • This is the most important step: taste the sauce! This is your time to adjust the seasonings as desired. More nuts will thicken up the sauce, a splash more acid will give the sauce more spunk, and another drizzle of olive oil will round things out. There should be a good balance of flavors, and the final result should taste good to you. If you have the time, let the sauce sit, covered, for 15 minutes to allow the flavors to meld before serving.

BASIL-MINT SAUCE



Basil-Mint Sauce image

Provided by Michel Richard

Categories     Sauce     Herb     No-Cook     Yogurt     Backyard BBQ     Mayonnaise     Mint     Basil     Summer     Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 7

1/4 cup plain yogurt
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
1/4 cup sliced green onions
3 tablespoons mayonnaise
2 tablespoons olive oil
2 tablespoons fresh lime juice

Steps:

  • Whisk all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)

SCALLOP "PORCUPINES" WITH BASIL-MINT SAUCE



Scallop

Provided by Michel Richard

Categories     Herb     Shellfish     Appetizer     Fry     Cocktail Party     Mint     Basil     Seafood     Scallop     Curry     Fall     Party     Phyllo/Puff Pastry Dough     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 (appetizer) servings

Number Of Ingredients 7

4 frozen phyllo pastry sheets, thawed
1/3 cup all purpose flour
1 teaspoon curry powder
1 large egg
12 sea scallops
Vegetable oil (for deep-frying)
Basil-Mint Sauce

Steps:

  • Stack phyllo sheets atop one another on work surface. Cut crosswise into 2-inch-wide strips. Stack strips atop one another; cut crosswise into 1/4-inch-wide strips. Place strips in medium bowl. Using fingers, toss strips to separate. Mix flour and curry powder in pie dish; add salt and pepper. Whisk egg to blend in small bowl. Coat scallops 1 at a time with flour mixture. Dip into egg, then into phyllo strips, coating completely. Place on plate.
  • Preheat oven to 350°F. Pour enough oil into heavy medium saucepan to reach depth of 3 inches; heat to 350°F. Working in batches, deep-fry scallops just until coating is golden, about 25 seconds. Using slotted spoon, transfer scallops to baking sheet. Bake scallops just until opaque in center, about 6 minutes. Drain on paper towels. Divide Basil-Mint Sauce among 4 plates. Top each with 3 scallops.

RACK OF LAMB WITH MINT-BASIL PESTO



Rack of Lamb with Mint-Basil Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups lightly packed fresh mint leaves
3/4 cup lightly packed fresh basil leaves
1/2 cup walnuts, toasted
2 tablespoons freshly grated Parmesan
2 tablespoons fresh lemon juice
2 garlic cloves
3/4 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/3 cup plus 2 tablespoons extra-virgin olive oil
3 (1 1/2-pounds each) racks of lamb, trimmed and frenched

Steps:

  • Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.
  • Preheat the oven to 400 degrees F.
  • Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.
  • Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.
  • Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead. Cover the pesto and lamb separately and refrigerate. Allow extra time for the chilled lamb to roast.
  • Alternately, the racks of lamb can be sliced then broiled before serving. To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb). Preheat the broiler. Arrange the lamb chops in a single layer over 2 heavy baking sheets. Lightly brush the lamb chops with oil and sprinkle with salt and pepper. Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Spread the pesto over the chops. Arrange the chops pesto side up on plates or a platter, and serve.
  • RECOMMENDED WINE #1: Boroli Barolo 1998
  • REGION/ORIGIN: Barolo, Piedmont
  • GRAPE/VARIETAL: Nebbiolo
  • RECOMMENDED WINE #2: Avignonesi Vino Nobile d'Montepulciano 2001
  • REGION/ORIGIN: Montepulciano, Tuscany
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