Pecorino Parsley Pesto Recipes
LAMB CHOPS WITH PECORINO PARSLEY PESTO
Lamb chops are a perfect vehicle for this pesto made with parsley instead of basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 3
Steps:
- Heat a large skillet over medium. Season lamb with salt and pepper; cook (in two batches, if necessary) in skillet until medium-rare, 4 to 6 minutes per side. Serve with Pecorino parsley pesto.
Nutrition Facts : Calories 595 g, Fat 48 g, Fiber 1 g, Protein 38 g
PECORINO PARSLEY PESTO
Put this pesto on potatoes, grilled beef, chicken or our Lamb Chops.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Yield Makes 1/2 cup
Number Of Ingredients 5
Steps:
- In a food processor, finely chop parsley, Pecorino, and garlic. With motor running, add oil in a thin stream; season with pepper. Refrigerate in an airtight container, up to 4 days.
Nutrition Facts : Calories 181 g, Fat 9 g, Protein 5 g
MINT PARSLEY WALNUT PESTO WITH SPAGHETTI RECIPE
Mint Parsley Walnut Pesto with Spaghetti Recipe
Provided by Sabrina Quairoli
Categories Gluten Free Recipes
Time 13m
Yield 6
Number Of Ingredients 9
Steps:
- Cook spaghetti according to the recipe. Before draining, reserve 1 cup of spaghetti water for the pesto.
- While the pasta is cooking. Add the parsley and mint to a strainer, blanch for 3 minutes in boiling water while the spaghetti is cooking underneath. Then remove the strainer and run under cold water for a few minutes. Then press the blanched herbs and dry them off. Add them to the food processor.
- In the food processor, add walnuts, 2 garlic, 3 tablespoon of olive oil. add salt, pepper, romano cheese, and add 1 cup of spaghetti water to make the pesto starchy.
- After draining the pasta. Add 3-4 tablespoons of the pesto to the saucepan where the spaghetti was. Then add the spaghetti (cooked) on top. With a little heat, stir spaghetti slowly. Since it is Gluten Free pasta, it may break into pieces of you stir too quickly. Add more pesto if needed to the spaghetti if it is not coated enough.
Nutrition Facts : Calories 405.09 kcal, Fat 20.23 g, TransFat 0.0 g, Cholesterol 11.44 mg, Carbohydrate 49.39 g, Protein 8.87 g, Fiber 4.42 g, Sugar 0.27 g, SaturatedFat 3.94 g, Sodium 253.86 mg
LAMB CHOPS WITH PARSLEY PESTO
Steps:
- Heat a large skillet over medium. Pat-dry lamb with paper towels. Season chops on both sides with salt and pepper. Cook (in two batches, if necessary) 4 to 6 minutes per side for medium-rare. Serve immediately, topped with pesto.
- Parsley Pesto
- In a food processor, finely chop parsley, cheese, and garlic. With the motor running, add oil in a slow, steady stream; season with pepper. Serve immediately, or transfer to an airtight container and cover with a thin layer of oil; refrigerate up to 4 days or freeze up to 3 months.
LAMB CHOPS WITH PECORINO PARSLEY PESTO
Lamb chops are a perfect vehicle for this pesto made with parsley instead of basil.
Provided by www.marthastewart.com
Categories Dinner Main Course
Yield 1
Number Of Ingredients 3
Steps:
- For complete instructions, visit the original site at https://www.marthastewart.com/1154602/lamb-chops-pecorino-parsley-pesto
Nutrition Facts : ServingSize serving, Sugar 1 g, Sodium 498 mg, Cholesterol 159 mg, SaturatedFat 20 g, Calories 668 kcal, Carbohydrate 3 g, Protein 40 mg, Fat 53 g
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- Remove parsley leaves from stems. Add leaves and pine nuts to a food processor. Pulse until well-combined. Add Pecorino cheese and garlic, and pulse again.
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- In a dry skillet over high heat, toast the pumpkin seeds, shaking the skillet occasionally, until they stop crackling and popping, 3 to 5 minutes.
- Transfer the seeds to a food processor and toss in the parsley, oil, cheese, lemon, and salt. Blitz until a coarse paste-like pesto forms.
- Scrape the pesto into the sterilized jar and add enough oil to form a layer on top to ensure it’s airtight. Screw on the lid and refrigerate for up to a week. Every time you use a little (or a lot), always make certain there’s a thin layer of oil on top of the pesto before popping it back in the refrigerator.
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- Add the parsley, pinenuts and minced garlic to the food processor and blitz very briefly, 30 seconds max.Next, add 1/2 a cup/60g of finely grated pecorino cheese and blitz and for about 5 seconds. Set the processor to a slow speed if you can. Now slowly pour the oil, about 1/3 of a cup, through the spout until it is combined with the parsley mixture.
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- Put all the ingredients except for the oil into a large mortar and grind to a stiff paste. Once everything is pretty well ground, drizzle in about a quarter of the olive oil and grind it into the pesto. Repeat with another quarter of the oil and then another, until you have incorporated all the oil into the pesto.
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