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Gallery Mint and Parsley Pesto Recipe Summary Servings: 4
Ingredients Ingredient Checklist 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
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.
Gallery Mint and Parsley Pesto
Recipe Summary Servings: 4
Gallery
Mint and Parsley Pesto
Mint and Parsley Pesto
Mint and Parsley Pesto
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
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
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.
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.
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mint and Parsley Pesto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mint and Parsley Pesto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
