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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.

Krista Painter and Amy French, Seattle, Washington
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes about 1 2/3 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

39 calories; calories from fat 69%; protein 1.5g; fat 3g; saturated fat 0.4g; carbohydrates 2.4g; fiber 0.9g; sodium 26mg.
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