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.
edium-rare).
For the mint pesto: In a medium bowl, combine
MINT PESTO:
In a blender or
re cooking, make mint pesto: In food processor, combine mint, pine nuts, cheese
Preheat the grill to high. Season the lamb with sea salt and freshly ground black pepper.
Grill the lamb for about 3 mins each side, or until cooked to desired doneness. Serve with mint pesto.
For the mint pesto, process the herbs, pine nuts, Parmesan cheese and garlic in a food processor until chunky. With the motor running, gradually add oil in a thin stream until smooth. Season to taste.
PESTO: In a food processor or blender, combine the basil leaves, mint, garlic and
Make the Pesto:
Preheat the oven to
ool.
Combine pine nuts, basil, parsley, mint, and garlic in a
Bring a large pot of lightly salted water to a boil. Place linguini in the pot, and cook for 8 to 10 minutes, until al dente. Drain, reserving 1 1/2 tablespoons water.
In a blender or food processor, blend the reserved water, tomatoes, basil, mint, garlic, pine nuts, Parmesan cheese, ricotta cheese, olive oil, salt, and pepper until smooth. Toss with the cooked pasta to serve.
For Mint Pesto:
Combine the mint, parmesan and pine nuts in the food processor and process until finely chopped. With motor running, add olive oil, blending until smooth.
For the goat cheese mousse: Process the goat cheese in the cleaned processor until smooth. Add the whipped cream and blend just until incorporated.
Spoon the pesto in the center of a platter. Place the mousse directly on top of the pesto so that you just see the green pesto oil around the perimeter of the mousse. Serve with fresh bread slices.
In a food processor, pulse garlic and mint until combined. Add almonds and olive oil. Season then process until nuts are very finely chopped. Transfer to a bowl and mix in cheese and tomatoes.
Meanwhile, cook pasta in boiling salted water until al dente. Drain then toss with mint pesto. Transfer to a serving bowl and garnish with reserved mint leaves. Serve.
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, process mint, garlic, pine nuts, cheese and 1/4 cup oil until combined. Set aside.
Heat remaining oil in a medium frying pan. Working in batches, cook lamb, stirring, until browned all over. Remove from pan.
Add mint pesto and cream to pan and stir to combine. Add lamb and pasta. Stir until heated through.
o high.
Puree basil, 3 tablespoons mint, and garlic in a
Blend basil, mint , ginger to a smooth paste.
Add this puree to 3 cups water boil for 8 minutes.
Strain the tea and mix honey to it.
Drink it when still hot.
Discard the poaching liquid.
Basil Pesto:
Process all the ingredients
pread both sides with the pesto.
Working with the bottom
Pesto Directions:
Put basil leaves and garlic in bowl
Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.
hole garlic cloves, lemon peel, basil, mint, parsley, tarragon, and pine nuts
owl. Stir in the spinach, pesto, garlic, salt, pepper, half the