MINT AND PISTACHIO PESTO

HANDS-ON TIME 5 minutes
TOTAL TIME 5 minutes
MAKES 1 cup

INGREDIENTS:

• ½ cup unsalted shelled pistachios
• 1 clove garlic
• 1 cup each packed fresh mint leaves and fresh flatleaf parsley leaves
• Pinch each salt and pepper
• ⅓ cup extra-virgin olive oil

DIRECTIONS:

1. In a food processor, pulse pistachios with garlic until coarsely ground.
2. Add mint, parsley, salt, and pepper, and pulse 6 times.
3. With the motor running, add oil in a thin, steady stream until smooth.
4. Make-ahead: Refrigerate in an airtight container for up to 3 days or freeze for up to 6 months.

NUTRITIONAL INFORMATION, PER 1 TBSP:

• About 64 cal, 1 g pro, 6 g total fat (1 g sat. fat), 2 g carb, 1 g fiber, 0 mg chol, 3 mg sodium, 78 mg potassium.
• % RDI: 2% calcium, 6% iron, 5% vit A, 10% vit C, 5% folate