Best Evans 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.

PESTO

Pesto image

Get Ina Garten's easy Pesto recipe, featuring walnuts, pine nuts and basil, from Barefoot Contessa on Food Network. It's perfect with pasta or in sandwiches.

Provided by Ina Garten

Time 15m

Yield 4 cups

Number Of Ingredients 8

Ingredients

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Steps:

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.