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Pistachio Verde Sauce

Preparation time: 

An adaption of the much loved salsa verde—nutty, herby and zingy, one spoon is never enough!


1 tablespoon

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. In a blender, blitz the pistachios, herbs, mustard, capers and anchovy fillets until finely chopped and combined.
    2. Stir in olive oil, season to taste and serve. This can also be stored in a jar, in the fridge for later.
    3. This sauce goes particularly well with lamb, but could be served alongside most meats.

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