Parsley Mint Pistachio Pesto

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Parsley Mint Pistachio Pesto

 

1 cup shelled roasted, salted pistachios

2 cups coarsely chopped Italian parsley

2 cups lightly packed fresh mint leaves

1 cup olive oil

Salt

 

 

 

 

 

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.

 

Yield: Makes about 1 2/3 cups

 

CALORIES 39 (69% from fat); FAT 3g (sat 0.4g); PROTEIN 1.5g; CHOLESTEROL 0.0mg;

SODIUM 26mg; FIBER 0.9g; CARBOHYDRATE 2.4g

 

Source: Sunset, MARCH 1999

Formatted by Chupa Babi: 02.27.08

 

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.

 

 

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