New Potatoes With 5 Minute Mint Pesto Recipes

GREEN BEANS AND NEW POTATOES WITH MINT PESTO

Steps:

• Toast walnuts in small skillet 4 to 5 minutes over medium heat, or until nuts are fragrant, shaking pan frequently. Cool.
• Purée walnuts, mint, parsley, oil, ginger, lemon juice, garlic, sugar and salt in food processor or blender until smooth, stopping to scrape down sides of bowl once or twice. Transfer to bowl. Press plastic wrap onto surface of pesto to keep from turning brown, and let stand at room temperature for 1/2 hour, or up to 3 hours.
• Bring large pot of salted water to a boil. Add potatoes and cook 8 minutes. Add beans, and simmer4 to 5 minutes more, or until vegetables are tender. Drain.
• Transfer vegetables to large bowl, and toss with pesto. Serve warm or at room temperature.

LEG OF LAMB WITH MINT PESTO, NEW POTATOES AND BABY CARROTS

Steps:

• Finely chop walnuts and garlic in processor. Add 2 cups mint leaves and basil and chop finely. Add oil and vinegar and blend until pesto is smooth. Cut excess fat from lamb, leaving thin layer. Set lamb in large roasting pan. Make several slits in lamb with tip of small sharp knife. Reserve 1/2 cup pesto for vegetables. Spoon some pesto into each slit; rub remainder into lamb. Sprinkle lamb generously with salt and pepper. Let stand 1 hour at room temperature or cover and chill overnight.
• Preheat oven to 350°F. Roast lamb 45 minutes. Add potatoes to pan and turn to coat in pan juices. Roast 30 minutes. Add carrots and reserved 1/2 cup pesto and turn to coat carrots and potatoes in pesto and pan juices. Sprinkle with salt and pepper. Continue roasting until thermometer inserted into thickest part of lamb registers 140°F. for medium-rare, about 45 minutes longer. Remove from oven and let stand 15 minutes.
• Carve lamb into thin slices. Arrange on plates with potatoes and carrots. Garnish with fresh mint leaves.

POTATOES WITH PESTO

Steps:

• Boil the potatoes in their skins until cooked. Drain, and when cool enough to handle (but still warm), cut the potatoes into quarters.
• Place the potatoes in a bowl and sprinkle them with olive oil. Add the pesto and toss gently, so that the potatoes are coated with the sauce. Sprinkle with salt and pepper and serve immediately or at room temperature. Do not refrigerate.