Pistachio Salsa Verde - Arbequina Olive Oil

•  2 medium shallots, coarsely chopped
• 1 garlic clove, coarsely chopped
• 1 cup fresh parsley leaves and tender stems, packed
• ½ cup unsalted toasted pistachios
• ¼ cup fresh lemon juice
• 2 Tablespoons capers
• ½ teaspoon crushed red pepper
• ¾ teaspoon kosher salt
• ½ cup Strippaggio Arbequina Olive Oil

Pulse shallots, garlic, parsley, capers and lemon juice in food processor until finely chopped.  Add pistachios, salt and red pepper and pulse until nuts are coarsely chopped. With food processor running, slowly add olive oil. Taste and add more salt if desired.  

(Perfect with chips, mixed into a white chicken chili, and with grilled fish, steak and potatoes)