Pistachio-Parsley Pesto

• 1 packed cup fresh parsley leaves
• 1/3 cup reduced-sodium chicken broth
• 2 tablespoons roasted pistachio nuts
• 3 cloves garlic, peeled
• Salt and freshly ground black pepper

1. In a blender, combine parsley, broth, pistachio nuts, and garlic.
2. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency.
3. Season, to taste, with salt and black pepper.

parsley, chicken broth, nuts, garlic, salt

Taken from www.foodnetwork.com/recipes/robin-miller/pistachio-parsley-pesto-recipe.html (may not work)