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Ingredients
- 1 c. shelled roasted salted pistachios
- 2 c. coarsely-minced Italian parsley
- 2 c. fresh mint leaves - (lightly packed)
- 1 c. extra virgin olive oil
- Â Â Salt to taste
Directions
- Rub nuts in a towel to remove any loose skins. Lift nuts from towel and place in a food processor or possibly blender.
- Add in parsley, mint, and oil; whirl till finely grnd. Add in salt to taste. Use, or possibly cover and refrigerateup to 2 days. Freeze airtight in small portions to store longer.
- This recipe yields about 1 2/3 c..
- Comments: In culinary school Krista Painter and Amy French became cooking buddies. On weekly trips to Pike Place Market, they gathered fresh ingredients for their experiments. One outcome is this rich, green pesto. Try it on steak, fish, chicken, vegetables, and warm or possibly cool pasta.
- Yield: 1 2/3 c.
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