Best Rosemary Mint Pesto Recipes

Skewered Rosemary Shrimp with Mint Pesto image

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-Mint Pesto image

Provided by Food Network Kitchen

Time 10m

Yield 1 cup

Number Of Ingredients 7

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.

Skewered Rosemary Shrimp With Mint Pesto Recipe image

Provided by á-174942

Number Of Ingredients 18

MINT PESTO:
1/2 cup pine nuts toasted
3 garlic cloves peeled
2 tablespoons feta cheese - (packed)
2 tablespoons Parmesan cheese - (packed)
1 tablespoon coarsely-chopped jalapeño chile
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
2 cups fresh mint leaves - (packed)
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
SHRIMP:
24 large uncooked shrimp - (abt 2 lbs) peeled, deveined, and tails left intact
2 tablespoons olive oil
2 garlic cloves minced
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
24 woody 4"-long 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. This recipe yields 24 shrimp. What To Drink: Pinot Grigio.