Fresh Mint Basil And Pistachio Sauce Recipes

PISTACHIO-MINT PESTO

Pistachio-Mint Pesto image

Give this fresh mint-and-pistachio pesto nuance with Pecorino-Romano and chopped green olives.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 9

Ingredients

1/3 cup lightly toasted pistachios
3 cups loosely packed fresh mint
1 teaspoon chopped garlic
1/2 teaspoon lemon zest
Pinch of crushed red pepper flakes
Kosher salt
1/2 cup coarsely grated Pecorino-Romano
1/2 cup extra-virgin olive oil
1/4 cup chopped green olives, such as Castelvetrano

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.

LAMB CHOPS WITH PISTACHIO SALSA VERDE

Lamb Chops with Pistachio Salsa Verde image

This recipe was inspired by my dad, Mark Boone, who loves lamb chops and pistachios. In this dish, the nuts add richness to a riff on a classic salsa verde. The bright, herby sauce is the perfect accompaniment to grilled lamb chops.

Provided by Rhoda Boone

Categories Kid-Friendly Mint Lamb Chop Pistachio Grill/Barbecue Parsley 22-Minute Meals Lamb Father's Day Dinner Small Plates

Yield 4 servings

Number Of Ingredients 15

Ingredients

For the Pistachio Salsa Verde:
2 medium shallots, coarsely chopped
1 garlic clove, coarsely chopped
1 cup (packed) fresh parsley leaves with tender stems
1/2 cup (packed) fresh mint leaves with tender stems
1/2 cup unsalted, toasted pistachios
1/4 cup fresh lemon juice
2 tablespoons capers
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 cup extra-virgin olive oil
For the lamb chops:
12 (1-inch-thick) lamb rib or loin chops (about 2 pounds)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Make the Pistachio Salsa Verde:
Pulse shallots, garlic, parsley, mint, pistachios, lemon juice, capers, red pepper flakes, and salt in a food processor until coarsely chopped. Scrape into a medium bowl and stir in oil.
Cook the lamb chops:
Season lamb chops with salt and pepper; allow to come to room temperature.
Prepare a grill or grill pan for medium-high heat. Grill chops, working in batches if needed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, 2-3 minutes per side. Serve with Pistachio Salsa Verde.
Do Ahead
Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.

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