Ron Suhanoskys Mint Pesto Recipes

MINT PESTO

Mint Pesto image

Mint pesto is a refreshing twist on the original and delicious with lamb, on pasta, or with roast veggies.

Provided by Kristen Stevens

Categories Sauce

Time 10m

Number Of Ingredients 7

Ingredients

2 cups mint (lightly packed )
1 cup parsley (lightly packed )
¼ cup salted, roasted pistachios ( (see notes))
2 tablespoons lemon juice
2 tablespoons grated parmesan cheese
1 clove garlic (smashed)
4-6 tablespoons cold water

Steps:

Add the mint, parsley, pistachios, lemon juice, parmesan cheese, garlic, and 4 tablespoons of cold water to your blender.
Blend on medium speed (see notes) until the pesto is mostly smooth. Add additional water, 1 tablespoon at a time, if needed to thin the pesto and help it blend.

Nutrition Facts : ServingSize 2 tablespoons, Calories 39 kcal, Sugar 1 g, Sodium 27 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 4 g, Fiber 2 g, Protein 2 g, Cholesterol 1 mg, UnsaturatedFat 2 g

ROSEMARY-MINT PESTO

Rosemary-Mint Pesto image

Try rosemary and mint in place of basil for a fresh twist on traditional pesto.

Provided by Food Network Kitchen

Time 10m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1/3 cup lightly toasted pine nuts
3 cups loosely packed fresh mint leaves
1 teaspoon chopped garlic
1 teaspoon chopped fresh rosemary
Kosher salt
1/2 cup coarsely grated Grana Padano
1/2 cup extra-virgin olive oil

Steps:

Put the pine nuts in a food processor and pulse until finely ground. Add the mint, garlic, rosemary and 1/4 teaspoon salt and pulse until finely chopped. Add the Grana Padano and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl.

RON SUHANOSKY'S MINT PESTO

Ron Suhanosky's Mint Pesto image

This recipe for mint pesto is courtesy of Ron Suhanosky and should be used in his delicious Goat Cheese Torta recipe.

Provided by Martha Stewart

Categories Nuts & Seeds

Yield Makes 3 1/4 cups

Number Of Ingredients 5

Ingredients

3 cups packed fresh mint leaves
1 1/2 cups packed fresh flat-leaf parsley leaves
1 1/2 cups pinenuts, toasted
3/4 teaspoon coarse salt
1 1/2 cups extra-virgin olive oil

Steps:

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

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