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.