A variation of salsa verde which is refreshing and especially good with barbecued chicken.

50g lightly roasted pistachios, roughly chopped
2 garlic cloves, crushed
1 small bunch mint, stalks removed and leaves finely chopped
1 small bunch parsley, finely chopped
1 green chilli, finely chopped
Juice of 1 lime
4 salad onions, finely sliced
4 tbsp olive oil

Take time to chop the herbs finely. This could be done in a blender but be careful not to let them reduce to mush. Put the chopped leaves and all the other ingredients into a bowl and stir. Leave for 10 minutes before serving.