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Rosemary Mint Pesto with Lamb and Pasta
By (Published: )
Prep Time Cooking Time Servings
4 people
  • 1 lb ground lamb
  • pasta for 4 people
  • 1/2 cup cream
  • 3 tbsp fresh rosemary leaves (stems removed) ~or~
  • 2 tbsp dried rosemary
  • 2/3 cup fresh mint leaves
  • 3 garlic cloves
  • 1/4 cup pinenuts or chopped walnuts
  • 4 tbsp grated Parmesan cheese
  • 1/4 cup olive oil
  • salt & pepper to taste
  • (optional) 1 diced red pepper

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To Make the Pesto:

Place garlic, rosemary and nuts in mixer and pulse until finely chopped. Add mint and pulse until roughly combined. Slowly drizzle in olive oil, about half of it to begin with, then add Parmesan, then finish the olive oil about a tbsp at a time.

To Prepare Meal:

Heat a large saucepan to medium and prepare a pot of water for the pasta.

Press lamb into small meatballs, put in the saucepan (with red peppers, if using) and cook until nearly done. Add the pesto and the cream, then turn heat to low.

Cook pasta as instructed, then mix with meat and pesto mixture. Serve with garlic bread.

The pesto also works well on top of larger cuts of lamb. spread over the top before roasting or serve, slightly thinned with oil, on top after cooking.

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