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Parsley-Mint-Pistachio Pesto





Yields
Makes about 1 2/3 cups

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.

 1 cup shelled roasted, salted pistachios
 2 cups coarsely chopped Italian parsley
 2 cups 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 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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories39
% Daily Value *
Total Fat 3g4%

Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 26mg2%
Total Carbohydrate 2.4g1%

Dietary Fiber 0.9g4%
Protein 1.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.