Rosemarypesto Recipes

ROSEMARY PESTO

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.

ROSEMARY-PESTO LAMB RACK

Steps:

• Position rack in center of oven and preheat to 450°F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running, gradually add olive oil. Season pesto to taste with salt and pepper.
• Place lamb on small rimmed baking sheet. Sprinkle with salt and pepper. Spread all pesto over rounded side of lamb. Roast 10 minutes. Reduce oven temperature to 400°F and roast to desired doneness, about 15 minutes longer for medium-rare.
• Cut lamb between bones into chops. Divide chops between 2 plates; garnish with rosemary sprigs.

ROSEMARY-MINT PESTO

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.

PARSLEY, ROSEMARY AND OREGANO PESTO

Steps:

• Put the almonds in a food processor and pulse until finely ground. Add the parsley, garlic, oregano, rosemary and 1/4 teaspoon salt and pulse until finely chopped. Add the pecorino and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl and stir in the tomatoes.