Parsley and mint work in tandem in this unexpected take on pesto to add brightness to any dish.
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.
The pesto can be made ahead and kept in the refrigerator for two to three days. Serve it over whole-wheat pasta.
