Parsley Mint Pesto Sauce
Level: Easy Prep time: 10 minutes
Notes: I usually skip the nuts and don’t mind how it changes the texture of the pesto.
1/2 bunch Italian parsley, rough chopped
1 small bunch of mint, tough stems removed and rough chopped
1/2 cup grated Grana Padano cheese
3 large garlic cloves, rough chopped
1/2 tsp salt
1/2 cup olive oil
Put the parsley, mint, cheese, garlic, and salt in a food processor and pulse until mixed. Scrape down the sides of the bowl, then repeat. Drizzle in the olive oil while the machine is running just long enough to incorporate the oil, about 20-30 seconds.
Use immediately or cover with plastic wrap and refrigerate to store. Will last several days chilled.
Great on fish as well as pasta.
Inspired by Walnut Pesto recipe