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Parsley-Mint-Pistachio Pesto

Yield 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

Nutrition Information

  • calories 39
  • caloriesfromfat 69 %
  • protein 1.5 g
  • fat 3 g
  • satfat 0.4 g
  • carbohydrate 2.4 g
  • fiber 0.9 g
  • sodium 26 mg
  • cholesterol 0.0 mg

How to Make It

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

  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.