Perfect on Heirloom Tomato Gazpacho…but don’t stop there. Toss this vibrant, nutty pesto with pasta, or serve as an accompaniment to grilled chicken or salmon.

Pistachio Herb Pesto

Makes about 1 cup of pesto

Ingredients

1 cup of soft fresh herbs such as basil, mint, dill, parsley, cilantro, stems removed

1/2 cup of roasted pistachios—no salt or low salt

1 garlic clove

Zest and juice of one small lemon

1/4 cup of extra virgin olive oil

Sea salt and freshly ground pepper

Instructions

Put the herbs, pistachios and garlic in the bowl of a small food processor with the lemon zest and juice, and blend them together until they are minced. While the processor is running, slowly drizzle in the olive oil and continue to blend until the pesto is smooth. Season with about 1/4 teaspoon of sea salt and a few cranks of pepper, then taste to adjust with additional seasoning if needed.