Parsley-Mint-Pistachio Pesto


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

View full recipe at My Recipes


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