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RACHEL LETT
An adaption of the much loved salsa verde—nutty, herby and zingy, one spoon is never enough!
Pistachio Verde Sauce
MAKES A JAR
40g roasted pistachio nuts
40g of soft herbs — a mixture like mint; basil; parsley; or whatever you have available
1 teaspoon dijon mustard
1 teaspoon capers
2 anchovy fillets
50ml extra virgin olive oil
salt & pepper
Ingredients
In a blender, blitz the pistachios, herbs, mustard, capers and anchovy fillets until finely chopped and combined.
Stir in olive oil, season to taste and serve. This can also be stored in a jar, in the fridge for later.
This sauce goes particularly well with lamb, but could be served alongside most meats.
Preparation
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