Parsley-Mint-Pistachio Pesto

Yields Makes about 1 2/3 cups
AuthorKrista Painter and Amy French, Seattle, Washington,
In culinary school, Krista Painter and Amy French became cooking buddies. On weekly trips to Pike Place Market, they gathered fresh ingredients for their experiments. One outcome is this rich, green pesto. Try it on steak, fish, chicken, vegetables, and hot or cold pasta.

Ingredients

 1 cup shelled roasted, salted pistachios
 2 cups coarsely chopped Italian parsley
 2 cups lightly packed fresh mint leaves
 1 cup olive oil
  Salt
Nutrition Facts

Servings 0

Amount Per Serving
Calories 39Calories from Fat 69
% Daily Value *
Total Fat 3g5%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 26mg2%
Total Carbohydrate 2.4g1%
Dietary Fiber 0.9g4%
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Rub nuts in a towel to remove any loose skins. Lift nuts from towel and place in a food processor or blender.

Step 2
2

Add parsley, mint, and oil; whirl until finely ground. Add salt to taste. Use, or cover and chill up to 2 days. Freeze airtight in small portions to store longer.

Ingredients

 1 cup shelled roasted, salted pistachios
 2 cups coarsely chopped Italian parsley
 2 cups lightly packed fresh mint leaves
 1 cup olive oil
  Salt

Directions

Step 1
1

Rub nuts in a towel to remove any loose skins. Lift nuts from towel and place in a food processor or blender.

Step 2
2

Add parsley, mint, and oil; whirl until finely ground. Add salt to taste. Use, or cover and chill up to 2 days. Freeze airtight in small portions to store longer.

Parsley-Mint-Pistachio Pesto
IngredientsDirections

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