Ingredients
- 1 cup fresh flat-leaf parsley leaves
- 1/3 cup raw pistachios, shelled
- zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/3 cup extra-virgin olive oil
- salt and freshly ground pepper
The Prep
- In a food processor, pulse the parsley, pistachios, lemon zest and lemon juice until just smooth.
- Pulse again, drizzling olive oil through the feed tube until the pesto is very smooth and bright green.
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