- Makes: 10-12 servings (makes 1½ cups)
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Difficulty Rating: Easy
- Nutrition Highlights: Parsley is filled with bone-building vitamin K and some antioxidant vitamins A and C, too. Mint is also filled with powerful antioxidants to help protect against cancer and many other diseases.
- Recipe Created By: Kim Galeaz
- Recipe From: My Indiana Home
- 3 cups flat-leaf (a.k.a. Italian) parsley, packed
- 3 ½ to 4 cups fresh mint leaves, packed
- 3 green serrano peppers, seeded, deveined and coarsely chopped
- 4 garlic cloves, coarsely chopped
- 2 tablespoons stone-ground mustard
- 3 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ to ¾ cup extra virgin olive oil
- In a large food processor bowl, combine parsley, mint, peppers, garlic, mustard, honey, salt and pepper until thoroughly mixed.
- With processor running, slowly pour in olive oil and thoroughly mix.
- Refrigerate leftovers in a tightly covered container.
Nutrition Facts (per serving): Calories – 132, Fat – 10.5g, Dietary Fiber – 3.1g, Protein – 1.7g, Vitamin A – 57%, Vitamin C – 49%, Iron – 28%.
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.
Tips & Notes
• Italian parsley is also known as flat leaf parsley. It has a stronger, less bitter flavor compared to regular parsley. Look for it in fresh bunches near the traditional curly parsley and cilantro.
• Serrano peppers, which look like thinner jalapeno peppers, are hotter and more potent.
• Refrigerated pesto will last for at least five days. Just stir well before using.