2 handfuls of unsalted, roasted and chopped pistachios
green parsley
green mint
1 clove garlic
1 chilli pepper
5 tbsp olive oil
sea salt
This Moroccan sauce goes well with poultry.
1
Pistachios, parsley, mint, chili pepper – all chopped, crushed garlic, lemon juice are mixed in a bowl. Add the olive oil and mix everything until the flavors are combined. Cover the bowl and let it sit at room temperature for an hour before serving. It can be stored in the refrigerator for up to 3 days.
Ingredients
2 handfuls of unsalted, roasted and chopped pistachios
green parsley
green mint
1 clove garlic
1 chilli pepper
5 tbsp olive oil
sea salt
