A fresh variation from readers Krista Painter and Amy French, friends who first met in cooking school. According to the recipe notes, â€œOn weekly trips to Pike Place Market, they gathered fresh ingredients for their experiments. One outcome is this rich, green pesto.â€� Prep Time: about 10 minutes. Notes: This pesto is wonderful on orecchiette (â€œlittle earsâ€�) pasta.
1 cup shelled roasted, salted pistachios
2 cups each coarsely chopped Italian parsley and lightly packed fresh mint leaves
1 cup olive oil
How to Make It
Rub nuts in a towel to remove any loose skins. Lift nuts from towel and place in a food processor or blender.
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.