Mint and Parsley Pesto

The pesto can be made ahead and kept in the refrigerator for two to three days. Serve it over whole-wheat pasta.

  • Servings: 4
Mint and Parsley Pesto

Source: Body+Soul, May 2010


  • 1 cup fresh mint leaves
  • 1/2 cup fresh parsley leaves
  • 1 clove garlic
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons grated Parmesan
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and ground pepper


  1. Pulse mint, parsley, garlic, pine nuts, and Parmesan in a food processor until coarsely chopped. With machine running, add oil in a steady stream. Season with 1/4 teaspoon salt and pepper to taste.


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