Parsley Mint Pesto

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Parsley Mint Pesto

Before making our delicious Parsley Mint Pesto, check out smart selection, storage and nutrition information:

Selection, Storage and Prep:

  1. 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.
  2. Choose Italian parsley with dark, bright green leaves that show no sign of wilting or yellowish-brown.
  3. You’ll need between five and eight 1-ounce packages of fresh mint to yield four cups.
  4. Choose peppermint with bright green leaves and minimal dried, yellow or brown leaves.
  5. Indiana ranks fourth in the nation for peppermint production. In fact, 9 percent of U.S.-grown peppermint comes from Indiana.
  6. Serrano peppers, which look like thinner jalapeno peppers, are hotter and more potent.
  7. The Scoville scale is the measurement of the spicy heat of all chili peppers. Jalapenos have a Scoville rating of 3,500 to 8,000 units and serranos contain 10,000 to 23,000.
  8. Refrigerated pesto will last for at least five days. Just stir well before using.


  1. Parsley is filled with bone-building vitamin K and some antioxidant vitamins A and C, too.
  2. Black pepper contains powerful immune-boosting antioxidants.
  3. Serrano chili peppers are an excellent source of vitamins C and A and are a good source of vitamin K and fiber.

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