Parsley, Mint & Pistachio Pesto Sauce

Posted by The Gourmet Box on

Pesto Sauce Pasta

So I made Aglio Olio on Saturday and of course, I had bought Parsley to add to it. But the problem with buying fresh herbs and salad leaves is that you cant buy them in small quantities and it goes bad too quickly. So I decided to look for recipes using parsley and found an interesting recipe of Parsley, Mint & Pistachio Pesto. Of course, I had to share it with you guys - so here you go!! Let us know if you have already tried it or your experience on how it turned out.

1 cup shelled roasted, salted pistachios

2 cups each coarsely chopped Italian parsley and lightly packed fresh mint leaves
1 cup olive oil

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 olive oil to the blender; 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.

Tip: Pesto goes well with any small shell pasta as it tends to hold the sauce better

Image: Photo: Dan Goldberg; Styling: Dan Becker (

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