COOKING INSTRUCTIONS Combine basil, parsley, mint, pistachios, garlic, lemon juice, lemon zest, salt and pepper in a food processor until coarsely chopped.

Add the oil and process until fully incorporated and smooth.

Adjust salt and pepper to taste. CHEF’S TIP Pistachio pesto is excellent with eggs, added to lettuce wraps or served with zucchini noodles and my Lemon-Garlic Chicken.