Parsley-Mint-Pistachio Pesto:
1 cup shelled roasted salted pistachios
2 cups coarsely-chopped Italian parsley
2 cups fresh mint leaves - (lightly packed)
1 cup olive oil
Salt to taste
Rub nuts in a towel to remove any loose skins. Lift nuts from towel and
place in a food processor or blender.
Add parsley, mint, and oil; whirl until finely ground. Add salt to
taste. Use, or cover and chill up to 2 days. Freeze airtight in small
portions to store longer.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/