Caperberry Mint Pesto Recipes
ROSEMARY-MINT PESTO
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
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.
PEA AND MINT PESTO CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield about 16 crostini
Number Of Ingredients 10
Steps:
- For the pea pesto:
- Add the peas, Parmesan, garlic, fresh mint, and salt and pepper in a food processor and pulse to combine. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Transfer to a small bowl and set aside.
- For the crostini:
- Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the bread with olive oil and grill until golden, about 1 to 2 minutes.
- Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice. Top with 2 tomato halves and transfer to a serving platter before serving.
- *Cooks Note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.
BASIL-MINT PESTO
From Bon Appetit The Best of the Year issue January 1996. The original recipe served this pesto with fresh fettuccine and grilled shrimp. Go ahead and use it with whatever you wish: pasta, fish, chicken, etc. Feel free to play around with the basil/mint ratio.
Provided by COOKGIRl
Categories European
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Chop the basil, mint and nuts coarsely. Add them along with the Parmesan cheese and garlic to a food processor.
- Gradually add the olive oil through the feed tube and process until pesto is well-blended.
- Transfer to bowl and season with salt and pepper to taste.
- Cover tightly and chill. Bring to room temperature before using.
- Yield is estimated.
MINT AND PARSLEY PESTO
Parsley and mint work in tandem in this unexpected take on pesto to add brightness to any dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Pulse mint, parsley, garlic, pine nuts, and Parmesan ina food processor until coarsely chopped. With machinerunning, add oil in a steady stream. Season with 1/4 teaspoonsalt and pepper to taste.
Nutrition Facts : Calories 395 g, Fat 12 g
EVAN'S MINT PESTO
This mint pesto was whipped up to serve over fresh sweet potato gnocchi. It's so light and refreshing, it could be used in many ways. Can be added directly to hot pasta. Toss and enjoy!
Provided by capelilly
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Combine mint, nuts, and Romano cheese in a small food processor and process until well blended. Add oil and process until blended. Add cream slowly, blending well, to taste.
- Serve immediately; refrigerate or freeze any leftovers.
Nutrition Facts : Calories 106.4 calories, Carbohydrate 2.2 g, Cholesterol 8 mg, Fat 9.9 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 2.5 g, Sodium 35.6 mg, Sugar 0.3 g
RON SUHANOSKY'S MINT PESTO
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
Steps:
- Place all ingredients in the jar of a blender. Blend until smooth.
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PISTACHIO AND MINT PESTO RECIPE | BON APPéTIT
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Instructions. In a small food processor, blend together the mint, basil, garlic, pine nuts, lemon, salt and pepper. Drizzle in the olive oil until and blend until smooth. Taste and adjust seasonings. Slice tomatoes and cheese and arrange on a …
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MINT PESTO RECIPE - GRACE PARISI | FOOD & WINE
Step 1. In a food processor, combine the mint leaves with the parsley, scallions, garlic and lemon zest and pulse until chopped. With the machine on, add the olive oil in a thin stream and process ...
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Directions. Using a food processor or immersion blender, pulse pistachios, garlic, pinch of salt, and 2 tablespoons oil until nuts and garlic are finely ground. Add mint, parsley, both cheeses, and remaining oil and pulse, scraping down the side of container as needed, until very finely minced. Season with salt.
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Bring to the boil a pan of water, add salt when it starts to boil. Add the chosen pasta. Before draining, make sure you keep a spoonful of the pasta water (it contains starch, which is important). Drain the pasta when al dente. Mix it with pesto and add a …
From lifeinitaly.com
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Make this delicious dinner with just five ingredients: a package of polenta, a jar of marinara, pesto, pine nuts, and mozzarella. It only requires about 10 minutes of …
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Add the mint, parsley, garlic, salt, pepper, lemon juice and olive oil to the food processor or blender. Process at a constant speed until it becomes fairly smooth. You may have to scrape down the inside of the processor a couple times to make sure everything gets blended together well. Transfer the pesto to a container and refrigerate.
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Instructions. Cook the frozen peas in boiling water for approximately 3 minutes or until tender. Add the cooked peas, mint, nuts, garlic, parmesan and lemon juice to a food processor or pestle. Pulse (or grind) until the ingredients form into a coarse mixture.
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MINT PESTO PANNA COTTA WITH BLACKBERRY SAUCE - ENGLISH
Mint Pesto 1 cup (250 mL) fresh mint leaves, lightly packed 2 tbsp (25 mL) macadamia nuts 2 tbsp (25 mL) butter 2 tbsp (25 mL) sugar ... 2 tsp (10 mL) grated lemon zest 1/2 cup (125 mL) Mint Pesto 2 tsp (10 mL) vegetable oil. 1. In food processor, combine mint leaves, macadamia nuts, butter and sugar. Process until well combined but slightly ...
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From sweetpeasandsaffron.com
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From cookinglight.com
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RECIPE DETAIL PAGE | LCBO
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From theepicureanconnection.com
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From boulderlocavore.com
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Thumbnail-size caperberries are what remain after the petals of the flowers of the caper bush have dropped off; capers themselves are the brined …
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sea salt and cracked black pepper. 2 cups mint leaves. finely grated pecorino (or parmesan), to serve. Cook the pasta in a large saucepan of salted boiling water for 8–10 minutes. Add the beans, snow peas, sugar snaps and asparagus and cook for a further 1–2 minutes or until the vegetables are just cooked and the pasta is al dente.
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From tastingpage.com
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RECIPEDB - COSYLAB.IIITD.EDU.IN
Caperberry & Mint Pesto. Estimated Nutritional Profile . Nutrient Quantity; Energy (kCal) 138359.1042: Total fats (g) 11654.9764: Carbohydrates (g) 4966.5202: Protein (g) ... Folate, food (g) 6591.5521: Lysine (g) 72.9061: Vitamin D2 (ergocalciferol) (g) 0.0000: Valine (g) 92.7506: Vitamin C, total ascorbic acid (mg)
From cosylab.iiitd.edu.in
From cosylab.iiitd.edu.in
MINT PESTO RECIPE | DELICIOUS. MAGAZINE
There’s no need for mint sauce with lamb – Simmone Logue’s mint pesto recipe brings a new take to Sunday lunch accompaniments. Gluten-free recipes; Nutrition: per serving Calories 45kcals Fat 4.3g (0.8g saturated) ... Put the mint leaves in a food processor with the peanuts, parmesan, garlic, lemon zest and juice, salt and pepper. Start ...
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
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From caramelandcashews.com
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From gohealthyeverafter.com
From gohealthyeverafter.com
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