Parsley-Mint-Pistachio Pesto

recipe
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.

Yield:

Makes about 1 2/3 cups

Recipe from

Sunset

Nutritional 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

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

Preparation

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.