Instructions
- Preheat your barbecue for direct cooking over medium heat.
- Once your barbecue is preheated, toast the pistachios in a small weber drip pan or Weber small frying pan for 5 minutes, tossing as needed. Remove from the heat once golden and set aside to cool.
- You can use a blender, but for best results- super finely chop the mint leaves, parsley leaves, pistachio kernels, garlic, capers and anchovies. Add to a bowl along with the vinegar, oil and water. Add the remaining ingredients and stir to combine. Adjust the seasonings with salt and sugar to your taste.
- The flavour of your Salsa Verde will improve as its sits for at least 1 hour. Refrigerate overnight if required, but bring to room temperature before serving.
Try Weber Connect
For Smart Barbecuing
