- 1 packed cup fresh parsley leaves
- 1/3 cup reduced-sodium chicken broth
- 2 tablespoons roasted pistachio nuts
- 3 cloves garlic, peeled
- Salt and freshly ground black pepper
In a blender, combine parsley, broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency. Season, to taste, with salt and black pepper.
Copyright 2007, Robin Miller, All Rights Reserved