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Pistachio Sauce

Yields1 Serving

 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.

Nutrition Facts

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