Mint and Parsley Pesto

Name: Mint and Parsley Pesto
Ingredients: 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

Rating: Unrated

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

Body+Soul, May 2010

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Recipe Summary

Servings:

Ingredients

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

Directions

Step 1

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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Mint and Parsley Pesto

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Mint and Parsley Pesto

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Mint and Parsley Pesto