Inspired by the talented Sam & Sam Clarke from one of my recent acquisitions the first Moro cookbook.
The gorgeous green colour of this sauce looks really pretty alongside the super slow roasted lamb pictured above, but I imagine it would work equally well with fish especially salmon or even as a chunky topping on a shaved zucchini salad.
Makes 2 cups
200g shelled pistachios
1 medium slice sourdough bread (approx 40g), crusts removed
1 clove garlic, smashed & finely chopped
½ bunch flat leaf parsley, leaves picked
3 sprigs mint, leaves picked
zest 1 lemon
3T lemon juice
1/2C extra virgin olive oil
3/4C – 1C water
1. Place pistachios in a food processor with bread, garlic, parsley and mint and whiz until finely chopped.
2. Add lemon juice and oil and some of the water and puree until smooth.
3. Taste and season and continue to add water until you have a saucy consistency.