Parsley and mint work in tandem in this unexpected take on pesto to add brightness to any dish.

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Ingredients

Directions

  • Pulse mint, parsley, garlic, pine nuts, and Parmesan ina food processor until coarsely chopped. With machinerunning, add oil in a steady stream. Season with 1/4 teaspoonsalt and pepper to taste.

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Cook's Notes

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

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