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Mint and Parsley Pesto

Mint and Parsley Pesto

The pesto can be made ahead and kept in the refrigerator for two to three days. Serve it over whole-wheat pasta.

Body+Soul, May 2010 http://www.marthastewart.com/133273/mint-and-parsley-pesto
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  • Yield Serves 4

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

  1. Pulse mint, parsley, garlic, pine nuts, and Parmesan in a food processor until coarsely chopped. With machine running, add oil in a steady stream. Season with 1/4 teaspoon salt and pepper to taste.

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