Ingredients
- 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
Method
- 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.
