Pistachio and Mint Pesto with Lemon

Place 1 garlic clove into the mixing bowl, 3 sec./speed 7 chop and scrape down the sides of the mixing bowl with the spatula.

Add 120 g unsalted pistachios and 4 sec./speed 6 chop.

Remove 2 tbsp of the chopped pistachios for garnish and set aside.

Add 40 g mint leaves, 20 g flat-leaf parsley, 1 organic lemon zest, 2 tbsp lemon juice and 1 tsp salt, 8 sec./speed 6 chop and scrape down the sides of the mixing bowl with the spatula.

While mixing for 30 sec./speed 4 mix, slowly drizzle 120 g olive oil in a thin stream onto the mixing bowl lid and through the lid opening.

Add 2 tbsp cold water and the reserved chopped pistachios, then 5 sec./speed 2/Reverse combine.