Pistachio salsa verde

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

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.