Eating: Parsley Mint Pistachio Pesto

With tons of parsley and mint from my organic basket, I kept experimenting with recipes and one of my favorites was this pesto, which can be used as a pasta sauce, for bruschetta (just mix it with chopped tomatoes), on top of fish, or just as a bread dip.


 Parsley Mint Pistachio Pesto

1 cup shelled roasted pistachios

2 cups chopped parsley and mint leaves

1 cup olive oil



Place all ingredients in a blender or food processor. Makes enough for multiple uses, so try it as a sauce, a dip, etc.

Calories: 2,500 (but please divide it into multiple servings!)

2 thoughts on “Eating: Parsley Mint Pistachio Pesto

    • Let me know how it turns out! I’m using the last of it to make some gnocchi tonight. I think I like pistachios better than other nuts for pesto now!

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