Ingredients
30 peeled pistachios
,
roasted
60 g flat-leaved parsley
,
leaves pulled off from stalks and coarsely chopped
2 tsp capers
,
drained
1 clove of garlic
,
chopped
½ lemon
,
grated zest and juice
2 tbsp white balsamic vinegar
100 ml olive oil
Some salt
Some pepper
Preparation
Put the pistachios in a food processor and finely grind them. Add the parsley and all the ingredients up to and including the olive oil, purée briefly and season with salt and pepper to taste. Turn the salsa into the prepared preserving jar.
Tips
The pistachio salsa verde can be stored in a tightly sealed container in the refrigerator for about a week.
A mix of basil, mint, chives and parsley can be used in place of parsley.
Additional information
Created on
9/2/25