Mint Puree A La Pesto Recipes

MINT - CILANTRO PESTO

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.

PEA AND MINT PESTO CROSTINI

Steps:

• For the pea pesto: Pulse together the peas, Parmesan, garlic, and mint with 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until everything is well combined and you have a smooth puree, about 1 minute. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
• For the crostini: Brush one side of the sliced bread with olive oil and toast it until golden brown and crispy. You can grill the bread if you prefer.
• Transfer the bread to a serving platter. If necessary, cut the bread slices so that you have slices about 2 inches long. Spread one heaping tablespoon of the pea pesto on each slice. Top each slice with a tomato half or a bit of diced tomato and serve.
• For maximum crispiness, use day old bread or fresh bread that's been dried out in a 300F oven for about 5 minutes.

RON SUHANOSKY'S MINT PESTO

Steps:

• Place all ingredients in the jar of a blender. Blend until smooth.