Pistachio Verde Sauce

Preparation time: 
min -
Published on
August 13, 2019

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


1 tablespoon




    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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