1 cup shelled roasted salted pistachios 2 cups coarsely-chopped Italian parsley 2 cups fresh mint leaves - (lightly packed) 1 cup olive oil Salt to taste
Rub nuts in a towel to remove any loose skins. Lift nuts from towel and place in a food processor or blender. Add parsley, mint, and oil; whirl until finely ground. Add salt to taste. Use, or cover and chill up to 2 days. Freeze airtight in small portions to store longer.
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