An emerald-green nutty sauce made predominantly from pistachios and parsley, punctuated with lively citrus notes and rich Parmesan cheese. Put a dollop over pasta, serve as a dip with crostini and goat cheese, or use as a sauce for seafood. Look for raw shelled pistachios rather than roasted and salted ones.
30 - 40 secs
8 - 10 mins
1 cup shelled raw pistachios
2 cups parsley leaves (flat or curly) and tender stems
2 garlic cloves
1 teaspoon fine sea salt
1 teaspoon freshly ground pepper
3/4 cup extra-virgin olive oil
3 tablespoon freshly-squeezed lemon juice
1/2 cup parmesan cheese, finely grated
Put the pistachios in the blender and pulse until the texture of coarse sand, about 10 seconds.
Add the parsley leaves and tender stems, garlic cloves, salt, pepper, lemon juice, Parmesan cheese, and olive oil. Blend on speed 2 until emulsified, about 20 to 30 seconds. Transfer to a serving bowl to use immediately, or to a container with a tight fitting lid to store until ready to serve.