Ingredients:

  • 1 cup (150g) shelled pistachios, unsalted
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) heavy cream or coconut milk (for dairy-free)
  • 2 tablespoons fresh lemon juice
  • 1-2 cloves garlic, minced (to taste)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. Gather all ingredients and measure accordingly. If using, zest the lemon for additional flavor.
  2. In the food processor, add shelled pistachios. Pulse until they reach a fine crumb consistency.
  3. Pour in the olive oil and heavy cream or coconut milk. Add minced garlic, lemon juice, and a pinch of salt and pepper.
  4. Blend on high until the mixture is creamy and smooth, scraping down the sides as needed. If the sauce is too thick, add a little more olive oil until desired consistency is reached.
  5. Taste the sauce and adjust seasoning with more salt, pepper, or lemon juice as needed.
  6. Transfer to a serving dish or airtight container. Serve immediately or refrigerate for later use.