Description

• Grasp the parsley leaves in one hand and use scissors to cut the stems off just below the lowest leaves. Discard the stems. Rinse and dry the leafy parts thoroughly and set aside.
• Put pistachios in a dry saute pan and toast over medium heat until warm and fragrant, about 3-5 minutes. Set aside.
• In a food processor or blender, combine garlic, lemon zest, lemon juice, and chili flakes. Add a few pinches of salt. Pulse mixture to chop garlic.
• Add parsley and pulse until finely chopped.
• Add 1/4 cup olive oil and the warm nuts and pulse until well-mixed. Continue adding olive oil, 1 tablespoon at a time, until mixture is creamy but not oily. Taste and add more salt or chili flakes.
• This will keep in the fridge for a few days, and won’t become brown like basil pesto.