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Parsley Mint Pistachio Pesto





Yields
Makes about 1 2/3 cups

A fresh variation from readers Krista Painter and Amy French, friends who first met in cooking school. According to the recipe notes, “On weekly trips to Pike Place Market, they gathered fresh ingredients for their experiments. One outcome is this rich, green pesto.� Prep Time: about 10 minutes. Notes: This pesto is wonderful on orecchiette (“little ears�) pasta.

Parsley Mint Pistachio Pesto




Photo: Dan Goldberg; Styling: Dan Becker
 1 cup shelled roasted, salted pistachios
 2 cups each coarsely chopped Italian parsley and lightly packed fresh mint leaves
 1 cup olive oil
  Salt
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 olive oil to the blender; 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.

Step 3
3

Note: Nutritional analysis is per tbsp.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 105Calories from Fat 94
% Daily Value *
Total Fat 11g17%

Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 26mg2%
Total Carbohydrate 2.4g1%

Dietary Fiber 0.9g4%
Protein 1.4g3%

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