Parsley Mint Pesto
Before making our delicious Parsley Mint Pesto, check out smart selection, storage and nutrition information:
Selection, Storage and Prep:
- 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.
- Choose Italian parsley with dark, bright green leaves that show no sign of wilting or yellowish-brown.
- You’ll need between five and eight 1-ounce packages of fresh mint to yield four cups.
- Choose peppermint with bright green leaves and minimal dried, yellow or brown leaves.
- Indiana ranks fourth in the nation for peppermint production. In fact, 9 percent of U.S.-grown peppermint comes from Indiana.
- Serrano peppers, which look like thinner jalapeno peppers, are hotter and more potent.
- 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.
- Refrigerated pesto will last for at least five days. Just stir well before using.
- Parsley is filled with bone-building vitamin K and some antioxidant vitamins A and C, too.
- Black pepper contains powerful immune-boosting antioxidants.
- Serrano chili peppers are an excellent source of vitamins C and A and are a good source of vitamin K and fiber.