Categories: Dressing/Sauces

Ingredients

• 1/4 cup chopped roasted pistachios
• 2 tbsp lemon zest
• 2 tbsp pistachio oil (or olive oil)
• 1 tbsp chopped parsley
• 1 tbsp chopped mint
• Pinch of red pepper flakes
• 1 1/2 cups olive oil
• 1/4 cup chopped pistachios, for serving

Directions

1. Pulse roasted pistachios, lemon zest, oil, parsley, mint and red pepper flakes in a food processor to combine. Slowly add olive oil while pulsing until full incorporated, about 1 minute. Transfer the pesto to a bowl; season with salt. Stir in chopped pistachios.

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