1 cup (100g) unshelled pistachios
1 cup (60g) parsley
2 cloves garlic
½ cup avocado oil
½ tsp salt
extra avocado oil
Shell the pistachios (this yields about ½ cup). put parsley, garlic & oil in food processor & blend until finely chopped. Add shelled nuts & salt & process until nuts are chopped finely, but are not pureed. Add more oil if mixture seems too dry.
Serve:
Tossed through cooked pasta, topped with shavings of Parmesan & a few extra chopped pistachios.
Mixed with oil & brushed over bread to make crostini.
Spoon over grilled chicken or fried fish.