|Did I mentioned it's green...|
Once the first batch was finished I understood why the blogger (Lindsay, 'Pinch of Yum') that featured it was so excited. I love it and it works loads of different food, from salad to chicken or a steak. If you add more oil it makes a great salad dressing, it super with carrot sticks as a dip or nachos and just topped onto meat.
You can make it garlic free if you have work the next day and vary the amount of chilli depending on your mood.
1 cup packed parsley and coriander leaves (together, to be honest one supermarket packet of each)
1 jalapeño, ribs and seeds removed
2 cloves garlic
Juice of one lime (I looked it up 2 tablespoons of juice from a bottle)
½ cup water
½ cup olive oil
1 teaspoon salt
½ cup pistachios (pine nuts or walnuts work as well)
Snip the larger stalks off the herbs. Pop everything except for the nuts into the food processor. Pulse until combined. Add the nuts and pulse until you have a consistency you like. Taste and adjust the seasoning to suit you. Enjoy.