MAKES About 12/3 cups
TIME About 10 minutes
Pesto doesn't have to stop with basil. Feel free to experiment with other combinations of fresh herbs and nuts, as did readers Krista Painter and Amy French, who came up with this flavorful partnering. Try it on orecchiette ("little ears") pasta.
1 cup roasted, salted pistachios
2 cups each coarsely chopped flat-leaf parsley and loosely packed mint
1 cup extra-virgin olive oil
1. Rub nuts in a towel to remove any loose skins. Lift nuts from towel and place in a food processor or blender.
2. Add parsley, mint, and oil; whirl until finely ground. Add salt to taste.
TIMESAVER TIP You can make this up to 2 days ahead and refrigerate, or freeze airtight in small portions to store longer.
From The Sunset Edible Garden Cookbook: Fresh, Healthy Cooking from the Garden by the Editors of Sunset. Copyright 2012 by Sunset Magazine. Excerpted by permission of Oxmoor House.