This recipe will take you right through the Summer with ease. Grill fish or chicken or BBQ and use it as a dressing. Drizzle over grilled vegetables or add a dollop to some fresh linguine for a delicious supper. Spread thinly on hot toast and add your favourite cheese. Substitute fresh mint for the coriander and serve with grilled leg of lamb steaks. The possibilities are endless all you need is some imagination, hot sultry weather and a blender!
In a food processor blitz 4 handfuls of fresh coriander, 1 handful of fresh, flat leaf parsley and one peeled clove of garlic with 7 dessert spoons of olive oil. Then add a handful of shelled pistachio nuts and blitz again for a few seconds until you achieve the texture you require (I like it quite chunky but you can play around until you find what suits). Stir in 60g of finely grated cheese, I use Pecorino or Parmesan.
Then all you need to finish it off is the juice of half a lemon and season well with salt and pepper. Add extra olive oil and/or lemon juice to taste.
N.B. I always try to leave it in an airtight container in the fridge for at least 12 hours so that the flavours really develop. Keeps for a week in the fridge.