LAMB CHOPS WITH PECORINO PARSLEY PESTO
Lamb chops are a perfect vehicle for this pesto made with parsley instead of basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 3
Steps:
- Heat a large skillet over medium. Season lamb with salt and pepper; cook (in two batches, if necessary) in skillet until medium-rare, 4 to 6 minutes per side. Serve with Pecorino parsley pesto.
Nutrition Facts : Calories 595 g, Fat 48 g, Fiber 1 g, Protein 38 g
PARSLEY, ROSEMARY AND OREGANO PESTO
This pesto with almonds, fresh herbs and pecorino cheese is studded with diced tomato.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- Put the almonds in a food processor and pulse until finely ground. Add the parsley, garlic, oregano, rosemary and 1/4 teaspoon salt and pulse until finely chopped. Add the pecorino and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl and stir in the tomatoes.
PECORINO PARSLEY PESTO
Put this pesto on potatoes, grilled beef, chicken or our Lamb Chops.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Yield Makes 1/2 cup
Number Of Ingredients 5
Steps:
- In a food processor, finely chop parsley, Pecorino, and garlic. With motor running, add oil in a thin stream; season with pepper. Refrigerate in an airtight container, up to 4 days.
Nutrition Facts : Calories 181 g, Fat 9 g, Protein 5 g
BASIL, PARSLEY & WALNUT PESTO
This distinctively flavored pesto is a superb dressing for maccheroni alla chitarra (page 236), spaghetti, or linguine, or a short dry pasta such as gemelli, lumache, or rigatoni. It's a great condiment, too: put a spoonful on fish or chicken hot off the grill for a real treat. Make extra pesto when basil and parsley are plentiful, in summer, and freeze it in small containers to use through the winter.
Yield makes about 1 1/2 cups, enough for a pound of maccheroni alla chitarra or other pasta
Number Of Ingredients 8
Steps:
- If you're using the pesto right away to dress maccheroni alla chitarra (or other pasta), heat a large pot of salted water to a boil before processing the sauce.
- To make the pesto: Heap the basil, parsley, garlic, walnuts, and salt into the food processor. Pulse several times, to chop everything together coarsely, then, with the machine running, pour in the 1/2 cup olive oil in a slow, steady stream. Stop and scrape down the sides of the work bowl, and process to a uniformly fine bright-green pesto.
- Put all the pesto into a large, deep bowl, big enough to toss all the pasta in. Meanwhile, start cooking the maccheroni or other pasta. Shortly before it is done, ladle 1/2 cup or so of the boiling pasta water into the bowl, and stir to warm and loosen the pesto-use only as much water as needed to bring the pesto to tossing consistency.
- When the maccheroni is perfectly al dente, lift it from the pot with tongs and a spider, drain it for an instant, then drop it into the bowl. Toss the pasta and sauce together thoroughly. Sprinkle a cup or so of grated cheese over it, then toss again. Serve immediately in warm bowls, with more cheese at the table.
- To store and use the pesto later: Scrape it from the food processor into a small jar or container. Smooth the top surface, and cover it with a thin layer of olive oil or a piece of plastic wrap to prevent discoloration. Refrigerate for a week, or freeze for several months; warm to room temperature before using.
PECORINO PARSLEY PESTO
Steps:
- In food processor, finely chop parsley, pecorino and garlic. With motor running add oil in a thin stream; season with pepper, refrigerate in airtight container up to 4 days.
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