This complex parsley mint pesto is filled with deep flavors. Serve is as a topping or spread, or use it for dipping.
  • 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:
  • Recipe From: My Indiana Home

Instructions

  1. In a large food processor bowl, combine parsley, mint, peppers, garlic, mustard, honey, salt and pepper until thoroughly mixed.
  2. With processor running, slowly pour in olive oil and thoroughly mix.
  3. 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.

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