Ingredients

1/2 cup pistachio nuts

3 packed cups of picked basil leaves

1 packed cup of Italian parsley leaves

1/2 cup finely grated Parmesan cheese

1/2 tsp salt

3/4 cup good quality olive oil

1/2 tsp lemon juice

Prep It

Bring a small pot of water to the boil. Place a handful of ice in a medium bowl and cover with cold water. Set aside for refreshing herbs.

Place pistachio nuts in a small fry-pan on medium heat. Toast for 3-4 minutes shaking the pan often, until fragrant and just starting to colour.

Place basil and parsley in boiling water and cook for 1 minute, until bright green. Drain through a sieve and transfer herbs to bowl if ice water to stop the cooking. Once they are cold, drain again and squeeze out as much of the water as possible and transfer to a blender or nutri bullet.

Blitz It

Add pistachios and grated Parmesan cheese to blender or nutri bullet with herbs and blend, until it resembles a course paste.

Add salt, olive oil and lemon juice and blend again, until smooth. Keep it chunkier if you prefer!

Keep in an air tight container in the fridge for 2-3 days. Once its cooled in the fridge and almost solidified you can add another layer of olive oil over top to help keep it for longer. Be sure to remove from the fridge and allow it to come to room temp before using for best flavour results!