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Parsley Mint Pistachio Pesto

Photo: Dan Goldberg; Styling: Dan Becker
Yield 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.


  • 1 cup shelled roasted, salted pistachios
  • 2 cups each coarsely chopped Italian parsley and lightly packed fresh mint leaves
  • 1 cup olive oil
  • Salt

Nutrition Information

  • calories 105
  • caloriesfromfat 94 %
  • protein 1.4 g
  • fat 11 g
  • satfat 1.4 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 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.

  3. Note: Nutritional analysis is per tbsp.