Toasted Pistachio and Mint Salsa Verde

Laura Romeo - Weber Grill Master

Difficulty: easy
  • People

    Serves 6

  • Prep Time

    15 min.

  • Barbecue Time

    5 min.


the Ingredients

Toasted Pistachio Mint Salsa Verde
  • ¼ cup (30g) pistachio kernels
  • 1 cup tightly packed fresh mint leaves
  • 1 cup tightly packed fresh parsley leaves
  • 1 garlic clove
  • 3 teaspoons capers, drained
  • 4 anchovy fillets, drained
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons white vinegar
  • 2 tablespoons water
  • ¾ teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon caster sugar


A Salsa Verde that has extra personality with the fresh mint and nutty toasted pistachios. This is incredible with roast lamb and chicken but would also be great with beef or pork.
  • 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.

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