Mint And Feta Pesto Recipes

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REFRESHING MINT PESTO RECIPE



Refreshing Mint Pesto Recipe image

Mint pesto is the perfect condiment for your Easter lamb.

Provided by Leah Maroney

Categories     Condiment     Sauce

Time 10m

Yield 6

Number Of Ingredients 9

1 1/2 cups fresh parsley leaves
1 cup fresh mint leaves
1/4 cup extra-virgin olive oil
3 garlic cloves
2 tablespoons lemon juice (freshly squeezed)
1/4 cup feta cheese
Optional: 1/4 cup almonds
Salt (to taste)
Freshly ground black pepper (to taste)

Steps:

  • Gather the ingredients.
  • Make sure to wash and dry the parsley and mint leaves well. Add them to a blender or food processor . Add the garlic cloves, lemon juice, feta cheese, and if you are adding them, the almonds. Start processing (use the pulse feature if available) and drizzle in the olive oil through the top access point as it is blending.
  • Once it is completely combined and finely minced, add salt and pepper to taste. Allow the pesto to sit for at least 10 minutes before serving. This allows the flavors to blend.

Nutrition Facts : Calories 107 kcal, Carbohydrate 2 g, Cholesterol 6 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 121 mg, Sugar 0 g, Fat 10 g, ServingSize (serves 6), UnsaturatedFat 0 g

SPAGHETTI WITH PEA & MINT PESTO



Spaghetti with pea & mint pesto image

A new take on an old favourite

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Pasta, Side dish, Supper

Time 40m

Number Of Ingredients 9

250g shelled fresh peas (just under 900g/2lb in their pods)
2 fat garlic cloves , finely chopped
50g pine nuts , toasted
50g fresh parmesan cheese, chopped into small chunks
good handful fresh mint leaves (about 20g/¾)
6 tbsp extra-virgin olive oil
350g dried spaghetti
freshly grated parmesan cheese
extra-virgin olive oil

Steps:

  • Cook the peas in boiling water for 2-3 minutes until just tender, then drain and refresh in cold water. Pat dry.
  • Tip the peas into a food processor and add the garlic, pine nuts, parmesan, mint and olive oil. Season with salt and pepper, then pulse very briefly until the ingredients are roughly chopped. Don't overdo it - they should still have lots of texture. (You can freeze the pesto at this point.)
  • Cook the spaghetti according to packet instructions until al dente - that's with a bit of bite still. Drain, reserving some of the cooking water.
  • To serve, toss the spaghetti with the pesto and about 2 tbsp of the water. Pile into warmed bowls and serve at once, with parmesan and olive oil at the table.

Nutrition Facts : Calories 640 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 72 grams carbohydrates, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.3 milligram of sodium

MINT AND FETA PESTO



MINT AND FETA PESTO image

Categories     Sauce     No-Cook

Number Of Ingredients 4

80g (2 3/4oz) mint, leaves picked
100g (3 1/2oz) feta cheese, crumbled
1T lemon juice
125ml (4fl oz/1/2c) extra virgin olive oil

Steps:

  • Put mint, feta and lemon juice in a food processor and blend until roughly chopped. With motor running, add olive oil in a thin stream and blend until incorporated. Season.

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