Rosemary Mint Pesto Recipes

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LAMB LOIN CHOPS WITH MINT PESTO



Lamb Loin Chops with Mint Pesto image

Provided by Guy Fieri

Categories     main-dish

Time 31m

Yield 4 servings

Number Of Ingredients 17

2 pounds lamb loin chops, about 8 to 10 chops, cut individually
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
Mint pesto, recipe follows
2 cloves garlic
1/4 cup pine nuts
3/4 cup fresh basil leaves
1 1/2 cups fresh mint leaves
3/4 cup fresh flat-leaf parsley
1/2 cup grated Parmesan
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Preheat grill on high.
  • Rub the lamb with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper and salt. Rub mixture all over the lamb. Let it rest for 10 minutes at room temperature.
  • While chops are resting, prepare the Mint Pesto.
  • Grill the lamb chops 2 to 3 minutes per side, for medium rare.
  • Serve the lamb chops with the Mint Pesto.
  • Add the garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add half of the herbs and chop for 30 seconds, then add the rest of the herbs and chop. Add in the Parmesan and salt and pepper, pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness.

SKEWERED ROSEMARY SHRIMP WITH MINT PESTO



Skewered Rosemary Shrimp with Mint Pesto image

Categories     Appetizer     Broil     Quick & Easy     Feta     Mint     Rosemary     Pine Nut     Shrimp     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 24

Number Of Ingredients 18

Mint pesto
1/2 cup pine nuts, toasted
3 garlic cloves, peeled
2 tablespoons (packed) feta cheese
2 tablespoons (packed) Parmesan cheese
1 tablespoon coarsely chopped jalapeño chile
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (packed) fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
Shrimp
24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
24 4-inch-long woody rosemary sprigs

Steps:

  • For mint pesto:
  • Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
  • For shrimp:
  • Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.

ROSEMARY PESTO



Rosemary Pesto image

Make and share this Rosemary Pesto recipe from Food.com.

Provided by morgainegeiser

Categories     Sauces

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 7

1/3 cup fresh rosemary
1 1/2 cups fresh parsley, rough chopped
2 garlic cloves
1/2 cup parmesan cheese, freshly grated
1/2 cup walnuts (or favorite nut variety)
1/2 cup olive oil
salt and pepper

Steps:

  • Thoroughly wash fresh herbs and pat dry. Strip rosemary from stalk and chop.
  • Combine rosemary, parsley, garlic, cheese, nuts and oil into food processor and blend well.
  • Season to taste.

Nutrition Facts : Calories 1070.7, Fat 107.8, SaturatedFat 18.4, Cholesterol 29.3, Sodium 547.7, Carbohydrate 13.1, Fiber 5.5, Sugar 1.9, Protein 21

FILET MIGNON CROSTINI WITH ROSEMARY PESTO



Filet Mignon Crostini with Rosemary Pesto image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 42m

Yield 6 to 8 servings

Number Of Ingredients 17

One 12-ounce filet mignon steaks
Salt and freshly cracked black pepper
1 tablespoon olive oil
12 slices French baguette, sliced on the bias 1/2-inch thick, toasted
Olive oil, for drizzling on crostini
Salt and freshly cracked black pepper
4 ounces gorgonzola dolce
Rosemary Pesto, recipe follows
10 to 12 cherry tomatoes, sliced into rounds
Sea salt, for garnish
1 1/2 cups packed fresh basil leaves
2 tablespoons chopped fresh rosemary
1/4 cup grated Romano cheese
1/4 cup pine nuts, toasted
3 cloves garlic, cooked in boiling water for 5 minutes
Salt and freshly cracked black pepper
1/2 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 350 degrees F. Heat a cast-iron skillet over medium-high heat.
  • For the filet mignon: Sprinkle both sides of the steak with ample amounts of salt and pepper. Add the olive oil to the skillet and then add the steaks. Sear each side until a nice char appears and the steak is medium-rare (125 to 130 degrees F), 5 to 6 minutes. Let the meat rest for 10 to 15 minutes.
  • For the crostini: Drizzle each side of the baguette slices with olive oil and sprinkle with salt and pepper. Place on a baking sheet and toast in the oven until lightly golden, 7 to 10 minutes. Once toasted, schmear a thin layer of gorgonzola on each crostini.
  • For the crostini build: Thinly slice the rested steak and top each gorgonzola-schmeared crostini with slice or 2 of filet. Spoon a bit of Rosemary Pesto on top and garnish with the tomato slices and sea salt. Seal the deal with a little Dean Martin and a good glass of wine.
  • In a food processor, process the herbs, Romano cheese, nuts, garlic and some salt and pepper until smooth. Scrape down the sides of the bowl with a spatula and, with the motor running, stream in the olive oil. Taste and adjust the seasoning as necessary.

SKEWERED ROSEMARY SHRIMP WITH MINT PESTO



Skewered Rosemary Shrimp With Mint Pesto image

Rosemary sprigs double as flavoring agents and skewers in this beautiful hors d'oeuvre. From Bon Appetit. Can use basil pesto if preferred. This recipe only uses half the pesto.

Provided by Vicki in CT

Categories     European

Time 34m

Yield 24 skewers

Number Of Ingredients 16

1/2 cup pine nuts, toasted
3 garlic cloves, peeled
2 tablespoons feta cheese
2 tablespoons parmesan cheese
1 tablespoon coarsely chopped jalapeno
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
24 large uncooked shrimp, peeled, deveined, tails left intact (about 2 pounds)
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
rosemary sprig (24 4-inch-long woody )

Steps:

  • For mint pesto:
  • Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
  • For shrimp:
  • Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.
  • Alternatively can stir fry shrimp instead of broiling.

Nutrition Facts : Calories 67.9, Fat 6.5, SaturatedFat 1, Cholesterol 9, Sodium 103, Carbohydrate 1.3, Fiber 0.3, Sugar 0.2, Protein 1.7

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