Gingered Mint Pesto Recipes

CHICKEN WITH GINGER PESTO

Chicken with Ginger Pesto image

This is my version of a Chinese classic, Cold Ginger Chicken. I like to serve this with steamed jasmine rice and Japanese-style marinated cucumbers. It makes for a pretty presentation when sliced on bias and served with the bright green, fresh sauce drizzled all over it.

Provided by Kelly Joy

Categories World Cuisine Recipes Asian

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

2 pounds skinless, boneless chicken breast halves
½ cup dry white wine
¼ cup vegetable oil
2 tablespoons grated fresh ginger root
2 cloves garlic, minced
1 tablespoon salt
1 teaspoon white sugar
1 bunch green onions, cut into 1/4-inch pieces

Steps:

Pour the white wine into a saucepan of lightly salted water, and place the chicken breasts into the pan. Bring the pan to a boil, reduce the heat, and simmer the chicken until cooked through and white, 8 to 10 minutes. Remove from the heat, and let the chicken cool in the broth. Remove from the broth, and set the chicken aside.
Heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt, and sugar. Reduce heat to low, and cook, stirring occasionally, until the garlic is browned and soft, and the oil is flavored, about 20 minutes. Stir in the green onions, and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft.
Slice the poached chicken breasts on the bias into slices about 1 inch wide, and arrange attractively on a plate. Spoon the green onion mixture over the chicken breasts, and serve.

Nutrition Facts : Calories 201 calories, Carbohydrate 3.5 g, Cholesterol 58.5 mg, Fat 9.2 g, Fiber 0.8 g, Protein 22.6 g, SaturatedFat 1.7 g, Sodium 925.5 mg, Sugar 1.4 g

GINGER GARLIC PESTO

Ginger Garlic Pesto image

This is a delicious sauce/marinade for almost any type of dish. It's full of flavor and we love it on fish, pasta, or chicken. It's become a staple, such that we make multiple batches and store in the fridge for quick use throughout the week. It tastes better when it's been cooked.

Provided by Amy

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

1 bunch green onions, chopped
¼ cup chopped fresh ginger
7 cloves garlic, peeled
1 lemon, juiced
1 tablespoon olive oil
1 teaspoon sea salt, or to taste

Steps:

Blend green onions, ginger, garlic, lemon juice, olive oil, and sea salt together in a food processor until smooth and creamy, about 1 minute.

Nutrition Facts : Calories 60.1 calories, Carbohydrate 6.9 g, Fat 3.6 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 450.7 mg, Sugar 1.5 g

BROILED SPICED LAMB WITH GINGERED MINT PESTO

Broiled Spiced Lamb with Gingered Mint Pesto image

Yield Serves 6 to 8

Number Of Ingredients 7

Ingredients

1 tablespoon ground cardamom
2 teaspoons salt
two 2-pound boneless top rounds of lamb
3/4 cupgingered mint pesto
4 teaspoons white-wine vinegar
6 tablespoons plain yogurt
2 to 3 tablespoons hot water

Steps:

Set rack about 6 inches from heat and preheat broiler.
In a small bowl stir together cardamom, salt, and pepper to taste. Let lamb stand at room temperature 30 minutes.
Pat lamb dry with paper towels and rub both sides with cardamom mixture. Broil lamb on rack of a broiler pan 14 minutes on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.
In a bowl whisk together pesto, vinegar, yogurt, and 2 tablespoons hot water, adding additional hot water if necessary to reach desired consistency.
Carve lamb against grain into 1/2-inch-thick slices and serve with pesto.

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