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Ingredients
- 1 packed cup fresh parsley leaves
- 1/3 cup reduced-sodium chicken broth
- 2 tablespoons roasted pistachio nuts
- 3 cloves garlic, peeled
- Salt and freshly ground black pepper
Method
- In a blender, combine parsley, broth, pistachio nuts, and garlic.
- Process until smooth, adding more broth, if necessary, to create a sauce-like consistency.
- Season, to taste, with salt and black pepper.