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Central Asian Herb Paste

Closely adapted from Caroline Eden and Eleanor Ford. Store the extra paste in an airtight container in the fridge to use on other dishes!

Ingredients

  • 6 T extra virgin olive oil
  • 1 bunch flat leaf parsley
  • 1 bunch cilantro
  • 1 bunch mint leaves (not peppermint)
  • 2/3 cup pistachios (I used roasted and salted because that is what I keep on hand)
  • pinch of salt if pistachios are unsalted
  • a good squeeze of fresh lemon juice
  • 1 pinch fresh ground black pepper

Instructions

  1. Place all of the ingredients into a food processor. Puree, stopping to scrape the sides of the bowl occasionally, until a paste forms.

  2. Be sure to store the extra paste in an airtight container in the fridge as it makes a great garnish for any dishes from Central Asia or the Middle East.