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