Parsley and mint are an unlikely combination for pesto, I know! I was a little skeptical the first time I tired this out too, but I'm so happy that I took the chance. Do you have some parsley to use up? Sick of making tabouli? Make this recipe tonight for dinner, you won't be dissappointed.
Parsley & Mint Pesto
1 ½ cups flat-leaf parsley, loosely packed
1 ½ cups mint, loosely packed
½ cup olive oil
½ cup parmesan cheese, shredded
¼ cup pine nuts
Salt & pepper, to taste
In a food processor or blender, whirl up all the ingredients until finely ground. Taste and add salt and pepper. Taste again and add more of any one ingredient you think it missing.
You can make this up to two days in advance and refrigerate, or freeze airtight in small portions for later. I enjoy it over hot pasta with a little extra cheese on top.