Pistachio aioli

Ingredients

110g shelled pistachios

Big bunch parsley

2 tbsp olive oil

2 tbsp capers

1 egg yolk

3 cloves garlic, peeled and crushed

100ml olive oil

Juice of 1 lemon

Splash sherry vinegar

Small squeeze agave syrup or honey

Salt and pepper

extra 50ml olive oil or water

Method

On pulse mode, whizz the pistachios and parsley until they form a coarse and slightly chunky crumb. You may need to give them a shove with a spatula so that you blitz them in an even fashion.

Add the two tablespoons of olive oil and capers, give it one final blitz and once you have an even crumb, leave it in the food processor.

In a bowl, whisk the egg yolk with the garlic and then, very slowly, start adding the olive oil until you can feel it emulsifying. Then you can add this a bit more steadily.

Once you are at the halfway point of adding the 100 ml of olive oil, mix in the lemon juice and then continue with the rest of the oil.

Then add this to the ground up pistachios along with the splash of sherry vinegar, a squeeze of agave and some salt and pepper. Process, and then you can add another 50ml of olive oil or water, depending on how loose or rich you want to make it.

Once you have the desired consistency, taste and adjust the seasoning. You may need to add more lemon juice, sherry vinegar or salt. Refrigerate until ready to use.