RACK OF LAMB WITH MINT-BASIL PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.
- Preheat the oven to 400 degrees F.
- Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.
- Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.
- Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead. Cover the pesto and lamb separately and refrigerate. Allow extra time for the chilled lamb to roast.
- Alternately, the racks of lamb can be sliced then broiled before serving. To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb). Preheat the broiler. Arrange the lamb chops in a single layer over 2 heavy baking sheets. Lightly brush the lamb chops with oil and sprinkle with salt and pepper. Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Spread the pesto over the chops. Arrange the chops pesto side up on plates or a platter, and serve.
- RECOMMENDED WINE #1: Boroli Barolo 1998
- REGION/ORIGIN: Barolo, Piedmont
- GRAPE/VARIETAL: Nebbiolo
- RECOMMENDED WINE #2: Avignonesi Vino Nobile d'Montepulciano 2001
- REGION/ORIGIN: Montepulciano, Tuscany
- GRAPE/VARIETAL: Sangiovese (Prugnolo Gentile - local clone of sangiovese)
ZUCCHINI PIZZA WITH BASIL MINT PESTO
Steps:
- For the pizza dough: Mix together the flour, salt and yeast in a bowl, then stir in 350 grams (1 1/2 cups) water until combined. Cover with plastic wrap and put it down for an 18- to 24-hour nap at room temperature until it's doubled in sized and bubbling.
- For the pizza toppings: Preheat the grill with a pizza stone over medium-high heat. (If you don't have a pizza stone, you can use a baking sheet.)
- Combine the pine nuts, garlic, basil, mint, crushed red pepper, juice of half a lemon, 1/4 teaspoon salt, a few turns of black pepper and the Parmesan in a food processor and pulse to a coarse crumb. With the processor running, drizzle in the olive oil and blend until smooth. Taste and adjust the seasonings as desired.
- Divide the pizza dough in half. On a floured pizza peel or baking sheet, flatten out one half of the dough into a 10- to 11-inch round. Spread with a thin layer of the pesto and top with half of the mozzarella. Bring it out to the grill. Grill the zucchini and remaining lemon half on the grates until charred, a few minutes. Add half the zucchini to the pizza and slide it onto the pizza stone. Close the grill and cook until the bottom is browned and cheese is melty, 6 to 9 minutes. Drizzle with more pesto, squeeze with juice from the charred lemon and add more Parmesan, crushed red pepper and basil and serve.
- Repeat with the other half of the pizza dough and ingredients.
BASIL PESTO
Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!
Provided by Bwoogie1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
- Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g
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.
JUMBO SHRIMP WITH BASIL AND MINT PESTO
Provided by Giada De Laurentiis
Categories appetizer
Time 26m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.
- Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.
- Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.
- Transfer the shrimp to a platter and serve.
ROASTED LOBSTER WITH BASIL-MINT PESTO
Steps:
- Preheat oven to 450°F. Blanch basil and mint leaves in large saucepan of boiling water 5 seconds. Drain. Transfer leaves to large bowl of ice water to cool. Drain. Squeeze leaves to remove excess liquid.
- Mince garlic in processor. Add basil and mint leaves, 1/3 cup olive oil, and pine nuts. Puree until pesto is smooth.
- Drop 1 lobster headfirst into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to work surface. Return water to boil. Repeat with remaining lobsters, 1 at a time. Place 1 lobster, shell side down, on work surface. Place tip of large knife in center of lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut in half from center to end of tail (use poultry shears to cut through shell if necessary). Crack claws. Repeat with remaining lobsters.
- Arrange lobster halves, cut side up, on 2 heavy large baking sheets. Discard head sac and long thin intestinal tract that runs alongside lobster tail meat. Transfer pale green tomalley (liver) from body cavity to pesto in processor. Brush lobster meat with extra-virgin olive oil. Sprinkle meat with salt and pepper.
- Blend tomalley into pesto. Transfer to medium bowl. Stir in Parmesan cheese and cream, then panko and lemon peel. Season pesto mixture with salt and pepper; divide among lobster halves, filling cavities and covering meat completely.
- Roast lobsters until meat is just cooked through and topping is golden, about 14 minutes. Serve with lemon.
- Available at Asian markets and in the Asian foods section of some supermarkets.
More about "basil mint pesto recipes"
BASIL MINT PESTO - JZ EATS
From jz-eats.com
5/5 (1)Total Time 10 minsCategory CondimentCalories 188 per serving
- Add the slivered almonds to a food processor and pulse on high until they are finely chopped. Then add the basil, mint, garlic, warm water, lemon zest and juice, salt, and pepper. Then, set the processor on continuous speed, and puree until creamy while streaming the olive oil in. If you like a slightly chunky pesto, skip the water and stop the machine before it becomes smooth.
BASIL AND MINT PESTO - THE DEVIL WEARS SALAD
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5/5 (1)Total Time 10 minsCategory Salad DressingCalories 374 per serving
- Add basil and mint leaves and pine nuts to a food processor or hand blender. Pulse several times.
- Add grated parmesan cheese and garlic to the mixture, scrape down the sides and continue to blend for approximately 1 minute.
CHEF MASSIMO BOTTURA’S MINT-BASIL PESTO RECIPE
From masterclass.com
- 1. __Cook the pasta__. Bring a large pot of water to a boil and season liberally with salt. Add the fusilli to the water and cook, stirring occasionally, until al dente, about eight minutes.
- 2. __Make the pesto__. While the pasta is cooking, make the pesto sauce: Halve the garlic clove and rub its cut sides along the inside of your blender. Pour in the olive oil, then add the basil. Strip the mint leaves from the stem, add the leaves to the blender, then add the stem to the boiling pasta water. Remove as many thyme leaves as you can from the branch, add them to the blender, then add the branch to the boiling water as well. Add half the Parmigiano and half the bread crumbs to the blender. With the blender on, slowly stream in ½ cup of ice-cold water, adding more water by the tablespoonful, until the sauce blends smoothly. Add the remaining Parmigiano, season with salt, and blend again until smooth.
- 3. __Toast the rest of the bread crumbs__. Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add the remaining half of the bread crumbs and cook, tossing occasionally, until toasted and crunchy, about four minutes. Transfer the bread crumbs to paper towels to drain and cool.
- 4. __Serve__. When the pasta is ready, drain it, reserving at least ½ cup of the cooking water but discarding the herb stems. Return the drained pasta to the pot, and stir in the pesto sauce along with more olive oil (about 1 ounce, or 30 grams) to emulsify the pasta and make it shiny, adding some cooking water by the spoonful to make a creamy, silky sauce. Spoon the pasta into four bowls, and sprinkle the toasted bread crumbs over the top to serve.
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