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!)
Awesome. I’m going to make some. I have those items and didn’t know what to do. It sounds yummy
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!